Moist, decadent variation of regular banana bread
1. Preheat oven to 350F. Lightly oil or spray a 9 X 5-in loaf pan. Mash bananas in a medium bowl or large measuring cup. They should measure about 1 1/2 cups. Stir both flours with ground flax seeds, baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl unitl combined, then beat in eggs, rum and vanilla. Stir in bananas. Using a wooden spoon, stir in flour mixture just until combined. Do not overmix. Gently fold in chocolate chips and walnuts. Scrape batter into prepared pan. Smooth top.
2. Bake in centre of oven until a cake tester or skewer inserted into centre of loaf comes out clean, 50 to 65 min. Cover loosely with foil for the last 15 min if top browns too quickly. Remove pan to a rack to cool for 10 min. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top-side up on a rack. Bread will keep well at room temperature up to 3 days or frozen up to 2 months.
From Chatelaine Magazine
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 380 | ||
Calories from Fat: 124 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 51.4mg | 16 % | |
Sodium 5197.2mg | 179 % | |
Potassium 312.4mg | 8 % | |
Total Carbohydrate 59.6g | 18 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 55.1g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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