Ingredients
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1½ cups Kamut Flour
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¼ cup Flax Seeds
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¼ cup rolled Oats
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½ cup ground toasted Walnuts
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1 teaspoon Baking Powder
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½ teaspoon Baking Soda
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½ teaspoon Salt
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⅓ cup Canola Oil
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½ cup coconut palm Sugar
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2 large Egg
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⅓ cup plain whole-milk Yoghurt
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1 cup mashed Banana
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1 tablespoon freshly squeezed Lemon Juice
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1 teaspoon pure Vanilla Extract
Directions
A thick slice of banana bread warm from the oven is always a treat. The flaxseed meal, oats, and toasted walnuts enhance this tasty bread, giving it a wholesome texture and plenty of fiber. Only mildly sweet, this bread is just right for breakfast.
Steps
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1
Done
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Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Lightly grease and flour a 9-by-5-inch loaf pan. |
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2
Done
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In a large bowl, combine the flour, flaxseed meal, oats, walnuts, baking powder, baking soda, and salt. In a medium bowl, stir together the oil, coconut palm sugar, eggs, yogurt, bananas, lemon juice, and vanilla. Add the wet ingredients to the flour mixture and stir gently just until the dry ingredients are moistened. Scrape the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack to continue cooling. Serve warm or at room temperature. |
