Janice’s Banana Bread
From the Catherine Bennett Dunster collection
Introduction
This recipe comes from my friend Janice, baker extraordinaire. I’ve adapted it to include healthy fats, soluble fibers, vegetable protein, and whole grains all in one bread.
Ingredients
| 1 | cup mashed bananas | |
| ¼ | cup canola oil | |
| ¾ | cup sugar | |
| 1 | tsp. vanilla | |
| 1½ | cups whole-wheat pastry flour | |
| 2 | Tbsp. flaxseed meal | |
| 1 | tsp. kosher salt | |
| 1 | tsp. baking soda | |
| 1 | tsp. ground cinnamon | |
| ¾ | tsp. ground ginger | |
| ½ | tsp. ground nutmeg | |
| 1 | large carrot, grated | |
| ¾ | cup chopped walnuts |
Steps
- Preheat oven to 350 degrees. Grease and flour a loaf pan.
- In a medium bowl, mix bananas, oil, vanilla, and sugar together. Measure into another bowl the dry ingredients: flour, flaxseed meal, salt, baking soda, cinnamon, ginger, and nutmeg. Stir dry ingredients into banana mixture until well incorporated. Fold in grated carrots and walnuts.
- Pour batter into prepared pan. Bake for 55 to 60 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool briefly on a rack before inverting the bread out of the pan to finishing cooling.
This content is from the Catherine Bennett Dunster collection.