Whole Wheat Flaxmeal Banana Bread

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Whenever I have some over ripe bananas,I bake banana bread or if I cannot make the bread immediately, I store them in ziploc bags in my freezer,until they are pulled out and squished into a banana bread batter. Sometimes, I wait patiently for bananas to go over ripe,so that I can make banana bread. Now you got it, I love baking and eating banana bread !

I have tried several different variations of the classic banana bread. But I haven't posted them all here, except this strawberry-banana-nut bread.I share only the best with you, because you deserve only the best ! This bread recipe is a keeper and I recommend you all try this. And for the health nuts,there is no better way to bake a moist banana bread as healthy and tasty as this.Flax-meal makes this bread super moist even when it has only half the quantity butter in it,compared to the original.

Everyone in my family,including my lil monster loves banana and banana bread.
I always have bananas in my fruit basket,sometimes as pretty as yellow can be, sometimes with some freckles on yellow and sometimes freckles turning into big black scars, which my lil guy is too picky to eat. And that is the time and approval for me to make a great banana bread. And that is the time to make a great banana bread.

The little fellow makes sure that his favorite things, including bananas, are included in my grocery list. Would you like to know what he does to make this happen? He writes a grocery list while his big sister/his father writes down the list, as I go through the fridge and my pantry, finding out what we need for the coming days. He doesn't know most of the alphabets, so the smart fellow draws pictures of everything I dictate ! And writes the first letter, for example, "A" for apple, next to his drawing that somewhat looks like an apple. Each time he does this,I try my best to not crack up,which will make him mad and leave the room.


Ingredients:

Whole wheat flour- 1 1/2 cup
All purpose flour- 1/2 cup
Flax meal- 1/3 cup
Baking soda- 3/4 tsp
Salt- 1/4tsp
Cinnamon- 1/2 tsp
Nutmeg- 1/8tsp
Cloves- 1/4 tsp
Walnuts,chopped- 1/2 cup
Butter,softened- 1/4 cup
Sugar- 1/2 cup
Brown sugar- 1/2 cup,not packed
Eggs- 2
Fat-free yogurt- 1/3 cup
Low-fat Sour Cream- 1/3 cup (or replace with one extra banana)
Mashed bananas- 1 1/2 cup (about 2)

Method:

1.Preheat the oven at 350 degree F. Grease a 9 by 5 inch loaf pan and keep aside.
2.Whisk together the flours,baking soda,salt and spices in a large mixing bowl.
3.In a medium bowl,beat butter and sugars until blended well.Add eggs one at a time and mix well.
4.Beat in yogurt,sour cream and mashed bananas until mixed well.
5.Pour this into flour mixture,add chopped nuts, and fold until moistened.Do not over-mix.
6.Spoon batter into loaf pan and bake for about 55 minutes or until a tester inserted comes out clean.
7.Cool in the pan for 10 minutes and then cool completely on wire rack.

Notes:

1.You can easily replace sour cream in this recipe with one more banana.
2.The original recipe calls for 1/2 cup packed brown sugar, which was wee bit sweeter for us.
3.I like my banana bread ripened. So I make them late in the evening and cut them only the next morning.

Recipe adapted from: Joy the baker and Enlightened cooking