Banana Walnut Loaf - Healty Tastes Better!

The best part of this recipe is the smell of bananas baking in the oven and it is also a perfect way to use your very ripe bananas (Another tip I learned from Alton Brown is to wrap them with plastic wrap and freeze for smoothies, they are really perfect for smoothies!). I would rather have my daughter eat the actual banana itself but if she is going to eat the banana bread, I want her tastebuds to get used to healtier options. Unlike the tradional recipes this recipe doesn't call for butter and it is made of whole wheat flour. And it is another proof that healty tastes better!

Ingredients

11/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

pinch of salt

1/2 cup sugar
1/4 cup ground flaxseed
2 large eggs, beaten
1 1/2 cups mashed ripe bananas (2 to 3 bananas)
1/4 cup canola oil
1/4 cup fat-free milk
3/4 teaspoon pure vanilla extract
1/3 cup walnuts
1/4 cup rolled oats

Directions

1. Preheat the oven to 350°F. Coat a 9"x 5"x 3" loaf pan with cooking spray.

2. In a bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to mix.

3. In another bowl, combine the sugar, flaxseed, and eggs. Stir to mix. Add the bananas, oil, milk, walnuts and vanilla extract. Stir to mix. Add the flour mixture. Stir just until all the flour mixture is absorbed. Pour the batter into the prepared pan, sprinkle with rolled oats.

4. Bake for about 50 minutes, or until a wooden pick inserted in the center of the loaf comes out clean. Transfer to a rack to cool for 10 minutes. Remove from the pan and cool completely.