So...finally, on to my flaxseed discovery, mentioned above: I stumbled upon a recipe submitted by Amy Shuman, a columnist for Cumberland Times-News. This recipe is incredible, as it replaces ALL the butter in a banana bread recipe, with ground flaxseed. I like to pour the batter in mini-muffin tins and bake at 325 for 15-25 minutes. I store them in the freezer and take several out in the morning for the girls to eat. They LOVE them. And really, I can't even tell that the butter has been replaced. Truly. Since then, I have tried other bread recipes, substituting the butter for flax using the 3:1 ration, Amy writes about, and it has all come out super dandy. Last week, I tried Zucchini-banana bread and it was de-lish.
Here's the recipe:
Banana nut bread uses flax instead of butter
Amy Shuman, Columnist
In thinking about the goodness of flax seeds, I came across a recipe for banana nut bread that is very delicious. It seems impossible that this much flax can substitute for all of the butter. It does.
Here's the story.
Banana Nut Bread
*1/2 c. butter
1 1/2 c. sugar (part brown, part white is OK)
1/2 c. buttermilk
2 c. mashed ripe bananas
2 c. flour (part whole grain best)
1 t. baking soda
1/2 c. chopped walnuts
1/2 c. chopped dates or prunes (substitute raisins or snipped apricots)
*If you want to substitute flax seeds, eliminate the butter entirely and substitute 1 1/2 c. freshly ground flax seeds. That's a 3:1 ratio, which seems extreme; if this works as well for you, please incorporate flax in other recipes, with this ratio, to increase the omega-3's in your diet.
Mix ingredients in order listed, blending well after each addition. Pour into a greased and floured bread pan.
Bake for 30-40 minutes at 350 degrees. Watch top closely and place aluminum foil lightly over top if browning too quickly.
Bread is done when a toothpick inserted comes out clean.