We’re still having issues with the lessened need for bananas.
However, it’s working out well, since I’m getting to basically make up recipes. If they don’t turn out? That’s fine, because the bananas were going bad anyhow.
This? I was happily surprised. It’s fluffy, light, fruity AND healthy.
As with any recipe I substitute flax for eggs, you can use eggs instead. But seriously, give ground flax a try. It makes baked goods so much lighter and healthier.
Here’s how to make it!
1 3/4 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup flax seed
6 tbs water
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 or 3 ripe bananas
1/3 cup milk (I used 1%)
1 teaspoon pure vanilla extract
1 cup blueberries (fresh or frozen)
Preheat oven to 375. Spray a bread pan with cooking spray, set aside.
In a bowl, mix together flax seed, water, butter and sugars. Mix until light and fluffy. Mix in bananas, milk, and vanilla extract. Add the flour, baking soda and salt and stir until well blended. Fold in blueberries.
Pour into the bread pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
Let rest in bread pan for 10 minutes before removing and allow to cool on a wire rack.