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Title: Flax-Banana Bread
Yield: 16

Ingredients

  1 1/2 c  all-purpose flour
    1/2 c  ground flaxseed
    3/4 c  sugar
      1 ts baking powder
    1/2 ts baking soda
    1/2 ts salt
      2    eggs
    1/3 c  vegetable oil
      1 c  mashed ripe bananas
 
  ----------------------------TOPPING-----------------------------------
    1/2 c  chopped nuts
    1/4 c  packed brown sugar
    1/2 ts ground cinnamon

Instructions

16 SLICES OVO-LACTO

Serve this flavorful loaf as is or spread with all-fruit preserves, honey
or even cream cheese. It also makes delicious toast. Note: Any nut works
well in this recipe, from walnuts to pecans to macadamias.

Preheat oven to 350 F. Spray 8 1/4 x 4 1/2-inch loaf pan with vegetable
cooking spray. In large bowl, mix together flour, flaxseed, sugar, baking
powder, baking soda and salt.

In another large bowl, beat together eggs and oil. Add flour mixture and
mashed bananas alternately to egg mixture, stirring with wooden spoon
until dry ingredients are moistened (mixture will be sticky). Spoon into
prepared pan, spreading evenly.

Make topping: In small bowl, mix ingredients and sprinkle over batter in
pan. Pat down gently into batter. Bake until toothpick inserted in
center comes out clean, about 1 hour.

Cool in pan on wire rack 15 minutes, then run knife around edges of pan
and turn bread out onto rack to cool completely.

PER SLICE: 191 CAL.;3G PROT.; 9G TOTAL FAT (1G SAT. FAT); 26G CARB.; 27MG
CHOL.; 148MG SOD.; 2G FIBER

By Kathleen on Jul 24, 1999.

Per serving: 168 Calories (kcal); 8g Total Fat; (40% calories from fat); 3g
Protein; 23g Carbohydrate; 23mg Cholesterol; 146mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, July 1999, page 34

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