My Instagram has been full of fresh, local, seasonal farmers' market finds the past few days so you are probably wondering why I am posting a recipe for comfort food.
This past weekend my hubby was out of town. It was gray skies and raining all weekend. After grabbing dinner with a friend Friday night and dodging the rain at the farmers' market Saturday morning, I hibernated. I finished a book, I started a book, I caught up on laundry and Nashville (cannot wait for the season finale...), baked, I ate, and then I baked some more. It was perfection.
Banana bread holds a special place in my heart.
When I was younger, my friend’s mom made the best banana bread. Ever. My friend, Marcy (whose husband designed my website!), lived two houses down from me and I always had a knack for showing up at their house at the very moment that a loaf of banana bread was coming out of the oven. We would enjoy a warm slice of heaven before going out to play capture the flag for the rest of the afternoon. Marcy and I are still very good friends and we still laugh about my love for her mom’s banana bread.
While this banana bread doesn’t compare to Marcy’s mom’s, it’s pretty darn good and pretty darn healthy. It’s loaded with fiber and healthy omega-3 fats from the whole wheat flour and flaxseed.
High Fiber Banana Bread
Makes 1 loaf
1 1/4 cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup flaxseed meal
1 large egg
2 large egg whites
½ teaspoon vanilla
¼ cup unsalted butter, softened at room temperature
1 cup sugar
1 cup mashed ripe bananas
1 cup chocolate chips (optional)
1. Preheat oven to 350° F. Grease one 9×3-in. loaf pan.
2. In a small bowl, combine the whole-wheat flour, baking soda, and salt. Add flaxseed meal to flour mixture and stir to combine.
4. Beat together butter and sugar in a separate medium bowl using an electric hand mixer until ingredients are well incorporated. Gradually beat egg, egg whites, and vanilla mixture into butter mixture. Add banana and beat until incorporated. Using a rubber spatula, mix in flour mixture until just incorporated.
5. Pour batter into prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted in comes out clean. Cool for five minutes in pan on a cooling rack. Remove from loaf pans and continue to cool completely on cooling rack.