Whiteley Creek Homestead

I made flax banana bread today that has a whopping 3/4 cup of ground flax seed in one loaf and only 3 tbsp oil… no butter! I have made it many times and the texture and flavor is consistently good.

Life just doesn't get any better… a thick slice of flax banana bread with a butterfly butter mold and a steaming cup of white tea in my Grandma Grace's tea cup from her china set… and the most wonderful guests to share it with on our 2008 opening weekend.  I am blessed.

Flax Banana Bread

½ c. packed brown sugar

½ c. low-fat buttermilk

1 egg

3 tbsp oil

¾ c. unbleached all-purpose flour

½ c. whole wheat flour (I use w.w. pastry flour.)

¾ c. ground flax seed

1 tsp baking powder

1 tsp baking soda

1/8 tsp salt

1 c. mashed over-ripe bananas (approx. 2 bananas)

Preheat oven to 350 degrees. Grease an 8X4 loaf pan. In a large bowl combine the sugar, buttermilk, egg, and oil. Whisk until smooth. In a medium bowl, combine the dry ingredients. Whisk to mix. Add to the liquid ingredients. Stir just until blended; do not overmix. Add the bananas and stir to mix. Pour into prepared pan. Bake for 40-50 minutes or until toothpick inserted in center comes out clean. While pan is still slightly warm, turn the bread out of the pan.