Grinding the flaxseeds enables your body to get all the benefit of their fiber, lignans, and alpha-linolenic acid (a precursor to omega-3s). There's added fiber here from whole-wheat flour, and olive oil replaces butter for a healthier loaf.
1/2 cup whole flaxseeds
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup extra-light olive oil
1/2 cup sugar
1 whole egg
1 egg white
1-1/2 cups mashed bananas (about 2 medium)
1/2 cup chopped walnuts
1. Preheat the oven to 350°F. Oil and flour a 9 x 5-inch loaf pan.
2. In a mini-food processor or coffee grinder, process the flaxseeds until finely ground, 20 to 30 seconds.
3. In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground flaxseeds. In a medium bowl, whisk together the oil, sugar, whole egg, egg white, and bananas. Make a well in the center of the flour mixture and pour in the banana mixture. Stir until just combined. Stir in the walnuts.
4. Spoon the batter into the loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then run a spatula around the edge of loaf to loosen and invert onto a wire rack to cool completely.
Makes 12 slices servings.
Per slice: 223 calories, 11g total fat (1.1g saturated), 18mg cholesterol, 2.5g dietary fiber, 30g carbohydrate, 5g protein, 175mg sodium.