Sunday, December 11, 2011

Blueberry Banana Flaxseed Bread

Everyone has a banana bread recipe that they turn to when the freezer starts to overflow with those sad brown frozen bananas. I have one that I found on Shutterbean, that my boyfriend and I love, the bread is gone so fast!

I wanted to change things up though, I am trying to add extra vitamins and minerals to my daily routine since winter is here and colds and flu are definitely here!!
To the tried and true banana bread recipe, I tweaked it slightly, adding one more banana, some frozen blueberries and ground flax seeds! It is moist but dense, perfect for breakfast, mid-morning/afternoon work snack or quick to whip up for coffee and tea with company!

Blueberry Banana Flaxseed Bread

Adapted from Shutterbean

1 cup flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp ground flaxseed
4 tbsp butter, melted and let cooled down
1 large egg
1 tsp vanilla
2 bananas mashed
1 cup frozen or fresh blueberries

Butter or spray a loaf pan, preheat oven 350 degrees F.

In a mixer with whisk attachment (or large bowl and whisk) whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
Add in melted butter, egg, bananas, flaxseeds and vanilla, whisk lightly until just combined.
With a spoon or rubber spatula, fold in the blueberries until just combined, do not over mix.

Pour mixture into the greased loaf pan and bake in oven for 40 minutes or until toothpick comes up clean.
Cool in pan for 10 minutes on wire rack. Take out and let cool on wire rack. Store in airtight container.


1 comment:

  1. Great post! this looks delicious and healthy.Definitely organic flaxseed bread is low in carbs, making it a good choice to have in bread when you want to maintain a healthy lifestyle.