Wednesday, December 14, 2011

Banana Flax Seed Bread- for H.

I was told today by a friend that a good idea for a post would be some of my recipes. Fine. You can have them. But you owe me a sucker. No, TWO suckers. We'll start with my favourite banana and flax seed bread recipe. I'm leaving out 1 key ingredient- you have to guess what it is. Also, since I have almost zero inclination to continue typing all night, I'm going to cut and paste from my cookbook.

  • 1/2 cup butter (softened is best, or you can melt it completely in the microwave- more like a brownie though than a bread)
  • 1 cup sugar (I also like to sprinkle a bit of sugar over the bread after I pour it into the pan. It caramelizes nicely, and makes everything taste like happiness)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ______ (approx. 4 ripe _______)
  • 1/2 cup chopped nuts (don't use nuts if you have a nut allergy. Just a suggestion.)
  • 1/2 cup sour cream (I also like to change it up for any flavour yogurt- it works just as well)  
  • 1/2 cup ground flax seed


  1. Grease a loaf pan, or line muffin tin with cuppy thingers.
  2. Mash the butter, sugar, eggs and vanilla- they should get sort of fluffy looking, unless you melted the butter (like a jerk in a hurry)- in which case it'll look kinda glompy. 
  3. Add bananas, nuts, flax and sour cream. Mix it up thoroughly, THEN add the dry ingredients.
  4. Mix well-ish. But not too much, because then the gluten sets up and the bread becomes heavy and icky.
  5. Bake at 350 F for 1 hour. Or less. It depends on your elevation, your oven and the size of your pan. I like to use the muffin tins so I don't end up with as much overly- browned edgy pieces.

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