Banana Date Flaxseed Bread Food

BANANA BREAD WITH WALNUTS AND FLAXSEED

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.
• Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.
• Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack.

FLAX BANANA BREAD

Steps:

• Preheat oven at 350°F
• Grease a 8-1/2 x 4-1/2-inch bread pan; set aside.
• Mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl.
• In a separate bowl, beat together eggs and oil.
• Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into prepared pan.
• Combine topping ingredients and sprinkle over batter in loaf pan. Pat down firmly into batter or swirl topping into batter with knife.
• Bake 55-60 minutes.

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

DATE-SWEETENED BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan. (Can be lined with parchment if it is aluminum.)
• Place the dates in the bowl of an electric mixer fitted with the paddle attachment. Add the hot water and allow the dates to soften for at least 10 minutes. (I usually get the rest of my ingredients ready while the dates are softening.)
• Turn the mixer on low speed and blend until the water has incorporated with the dates. Turn the mixer to medium low speed and beat the dates until a smooth puree forms.
• Add the butter or coconut oil and beat until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix.
• In a medium bowl, combine the flour, baking soda, baking powder and salt. Add to the butter-date mixture and mix until just combined.
• Fold in the mashed bananas and walnuts.
• Pour the mixture into the prepared pan and bake for 50-60 minutes (I made it in many different ovens with this range of time), or until a toothpick inserted in the center comes out barely clean. Cool in the pan for 10 minutes. Remove from the pan and cool on a rack.

BANANA DATE FLAXSEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
• In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
• Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

FLAXSEED BREAD

Steps:

• Preheat the oven to 360°F/180°C.
• Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
• In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
• Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
• Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
• Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
• Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
• Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
• Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.

EASY BANANA BREAD RECIPE WITH CHOCOLATE CHIPS & FLAX SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugars together.
• Blend in eggs and mashed banana.
• Use a separate bowl to combine flour, baking soda, baking powder, salt and flax seeds.
• Add to the banana mixture.
• Sprinkle in chocolate chips.
• Use a spatula to scrape into greased 9 x 5 loaf pan.
• Bake at 350 for 1 hour.
• Let cool in pan on baking rack for ten minutes.
• Remove and let cool completely before slicing.

BANANA-DATE FLAX SEED BREAD

Steps:

• Place 1/2 cup flax seeds in a blender, and process until ground to measure 3/4 cup flaxseed meal.
• Set flax seed meal aside.
• Preheat oven to 350°.
• Beat the banana, sugar, oil, and eggs at medium speed of a mixer until well-blended.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, flaxseed meal, 1/4 cup flax seeds, baking powder, baking soda, and salt, and gradually add to sugar mixture, beating until well-blended.
• Stir in chopped dates.
• Spoon the batter into an 8x4-inch loaf pan coated with cooking spray.
• Bake bread at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack, and remove from pan.
• Cool completely on wire rack.
• Serve and enjoy!

BANANA-DATE FLAXSEED BREAD RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350. Beat the banana, sugar, oil, and eggs at medium speed of a mixer until well blended. Lightly spoon flour into dry measuring cups,a nd level with a knife. Combine flour, flaxseed meal, 1/4 cup flaxseeds, baking powder, baking osda, and salt, and gradually add to sugar mixture beating until well blended. Stir in chopped dates. Spoon the batter into an 8x4 inch loaf pan coated with cooking psray. Bake bread at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

BANANA DATE FLAXSEED BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
• Grind 1/2 cup flax seed in an electric coffee grinder or food processor; set aside.
• Beat together banana, oil, sugar, and eggs in a large bowl. Mix together flour, baking powder, baking soda, salt, ground flax seed, and 1/4 cup whole flax seed in a separate bowl. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes.