Banana, nut & squash bread
Prep Time
Price Per Serving
Cooking Mode
250 mL (1 cup) cup whole wheat flour
250 mL (1 cup) cup quick-cooking rolled oats
60 mL (¼ cup) cup ground flaxseed
15 mL (1 tbsp.) tbsp. baking powder
1 pincée salt
175 mL (¾ cup) cup brown sugar
2 eggs, lightly beaten
80 mL (⅓ cup) cup canola oil
2 ripe bananas, mashed
250 mL (1 cup) cup grated Italian squash
175 mL (¾ cup) cup walnuts
250 mL (1 cup) cup whole wheat flour
250 mL (1 cup) cup quick-cooking rolled oats
60 mL (¼ cup) cup ground flaxseed
15 mL (1 tbsp.) tbsp. baking powder
1 pincée salt
175 mL (¾ cup) cup brown sugar
2 eggs, lightly beaten
80 mL (⅓ cup) cup canola oil
2 ripe bananas, mashed
250 mL (1 cup) cup grated Italian squash
175 mL (¾ cup) cup walnuts
Directions
1Preheat oven to 180°C (350°F).
2In a bowl, blend together flour, oats, flaxseed, baking powder, and salt. Set aside.
3In another bowl, whisk together the brown sugar, eggs, and oil.
4Add the bananas and squash.
5Incorporate liquid ingredients into dry ingredients and stir until batter is smooth and blended. Add nuts and mix.
6Pour batter into a greased loaf pan measuring 22 cm x 11.5 cm x 6.5 cm (8½ in. x 4½ in. x 2½ in.). Bake in the oven for 50 minutes, or until a toothpick inserted into the centre comes out clean.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note