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|Whole Wheat Banana Bread with Flaxseed and Oats|
“Banana bread without the guilt… This bread is hard to beat because it is very flavorful and full of the good stuff. No white flour, only wheat, flaxseed meal, and oats mixed with buttermilk and eggs, making for a healthy start or snack during the day.”
- 1 1/2 cups whole wheat flour
- 2/3 cup brown sugar
- 1/2 cup flaxseed meal
- 1/3 cup rolled oats
- 2 tablespoons white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 6 tablespoons butter, melted
- 1/3 cup buttermilk
- 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 3 bananas, mashed
|Prep : 10M||Cook : 12M||Ready in : 1H30M|
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl.
- Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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