Family & Consumer Sciences Education, www.homebaking.org
2 cups whole white wheat flour
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 tablespoons unsalted butter
3 tablespoons flaxseed meal
2⁄3 cup granulated sugar
1 large egg OR 1⁄4 cup soft tofu (2 ounces)
1⁄2 teaspoon finely grated fresh orange peel
2 tablespoons vegetable oil
1 cup mashed ripe banana (2 medium)
1 1⁄2 cups fresh or unsweetened frozen berries, may be mashed
1⁄2 cup chopped walnuts (optional)
- Preheat oven to 350°F. Grease bottom and 1⁄2 inch up sides of one 81⁄2 x 41⁄2-inch loaf pan. In medium bowl, whisk to blend the whole wheat flour, cinnamon, baking soda and salt.
- In large mixing bowl, beat butter, flaxseed meal and sugar on medium-high speed. Add the egg or tofu and orange peel. Continue beating on medium-high, drizzling in the oil and beating until fluffy.
- Add the mashed banana; blend on low. Spoon in the flour mixture; mix on low speed just until blended. Using a spoon, stir in the berries and walnuts. Spoon batter into prepared pan.
- Bake 60-65 minutes or till a wooden pick inserted near the center comes out clean. (food thermometer will read 200°F).
- Cool loaf 5 minutes; remove from pan and cool on rack. Wrap and freeze or slice.
Makes one large loaf, 20 servings.
Note from Sharon: The fruit may be strawberries, blackberries, raspberries, blueberries or a blend. This bread is a great source of potassium (121 mg per serving).
Nutrition information per slice: (using fresh strawberries). One slice provides approximately: 115 calories; 2 g protein; 20 g carbohydrate; 4 g fat (1 g saturated); 14 mg cholesterol; 1 mg iron; 3 g dietary fiber; 11 mcg folate, and 65 mg sodium.
Strawberries are rich in vitamin C and are a favorite of all ages. In fact, in a survey of kids 7-9, they picked strawberries as their favorite fruit followed by grapes, apples, oranges and bananas.