Whole Wheat Organic Banana Nut Bread With Raisins |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a modified, healthier version of the recipe from from the Fannie Farmer (Boston Cooking School) Cookbook. Ingredients:
4 bananas (ripe, blacker is better) |
2 large eggs |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 cup brown sugar |
1/2 cup whole wheat flour |
1/4 cup dark rye flour |
1 1/4 cups unbleached all-purpose flour |
2 tablespoons ground flax seeds |
1 cup pecan halves |
1 1/2 ounces raisins |
1 tablespoon rolled oats |
Directions:
1. Preheat oven to 350°F Grease a loaf pan with Earth Balance (or real butter if desired).
2. Chop the pecan halves, reserving 5 halves and set nuts aside. In a large bowl, mix bananas and eggs together until no lumps remain. Mix in sugar, baking soda and salt. (Note: add a dash of nutmeg for some extra spice). Gradually mix in the flax seed and flour individually. Once evenly mixed, stir in nuts and raisins.
3. Pour batter into the loaf pan. Sprinkle rolled oats evenly on top. Place 5 pecan halves down the middle of the pan (if desired).
4. Place pan on the center rack of the oven and bake for 1 hour.
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