Fibre-boosting Chocolate-chip Banana Bread
Adding flax seeds to traditional banana loaf makes for a wholesome and delicious treat that's packed with omega-3 fatty acids
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) each natural bran and ground flaxseed
1 tsp (5 mL) each baking soda and baking powder
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) mashed bananas
3/4 cup (175 mL) plain low-fat yogurt
2 eggs
2 Tbsp (30 mL) oil
1 tsp (5 mL) vanilla
1/2 cup (125 mL) mini chocolate chips
The addition of flaxseeds and natural bran to this perennial favourite takes it to a whole new sphere of wholesome. Flax is a source of omega-3 fatty acids, which can help lower total blood cholesterol and LDL (“bad”) cholesterol. It’s also a good source of fibre.
Preheat oven to 350°F.
In a large bowl, whisk together flour, sugar, bran, flaxseed, baking soda, baking powder and salt.
In a separate bowl, whisk together bananas, yogurt, eggs, oil and vanilla. Pour wet ingredients over dry ingredients. Using a wooden spoon, stir together just until thoroughly moistened. Gently stir in chocolate chips.
Pour into a greased 9x5x3-in. (2-L) loaf pan or seven mini loaf pans. Bake in centre of preheated oven for about 50 minutes for large loaf, or 45 minutes for individual loaf cakes, or until cake tester inserted in centre comes out clean. Let cool completely on rack. (Loaves can be frozen for six weeks.)
Yields one 9x5x3-in. (2-L) loaf or seven mini loaves; 14 servings.
Per serving: 209 calories, 5 g protein, 6 g fat (2 g saturated fat), 34 g carbohydrates, 3 g fibre, 32 mg cholesterol, 190 mg sodium
