Moist Banana Bread Recipe by Gayla
It is very dense due to the whole wheat flour and flaxseed. It is sooo good. Yum. Definitely falls under the category of “moist banana bread.” 
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Flax Banana Bread
1/2 cup packed light brown sugar
1/2 cup low-fat buttermilk
1/4 cup fat-free egg substitute*
3 Tablespoons Canola oil*
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup pureed very ripe bananas
Preheat oven to 350°. Coat a non-stick 8″x4″
loaf pan w/ non-stick spray.
In a large bowl, combine the sugar, buttermilk, egg substitute, and oil.
Whisk until smooth.
In a medium bowl, combine the unbleached flour, whole wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix. Add to the liquid ingredients. Stir just until blended; do not overmix. Add the bananas, and stir to mix.
Pour into the prepared pan. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.
*1/4 cup egg substitute = 1 egg
*I no longer use Canola oil. It is not as good for you as it was originally claimed to be. I use grapeseed oil instead (Trader Joe’s has the best price–very reasonable.).
Tags: moist banana bread