Banana Flaxseed Bread

I love banana bread and, when given the opportunity to make it a bit healthier, I will do it!  This is a perfect balance between the sweet, moist banana bread that you love and a healthy twist with the addition of flax seed and whole wheat flour.  Enjoy!

Banana Flaxseed Bread (adapted from The Kansas City Star, April 16, 2008)

1 c. all purpose flour

1/2 c. milled flaxseed (I used Hodgson Mill brand)

1/2 c. whole wheat flour

1/2 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. cinnamon

1/4 t. salt

1/4 c. skim milk

1/4 c. canola oil

2 egg whites

1 whole egg

1 t. vanilla

1 1/4 c. very ripe bananas, mashed (about 3 medium bananas)

1/3 c. walnuts, toasted (optional - I did not include the nuts)

Preheat the oven to 350.  Combine the all purpose flour, flaxseed, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.  In a small mixing bowl whisk together milk, oil, egg whites, egg and vanilla.  Pour milk mixture into dry ingredients and stir until blended.  Stir in bananas and walnuts, if using.  Spoon into a greased and floured 9X5" loaf pan and bake for 55-60 minutes or until browned and toothpick inserted in center comes out clean.  Allow to stand in pan for 10 minutes, then remove from pan and place on a wire rack to cool.

This can be made ahead and stored in an airtight container for 3 days.

8 servings (229 calories each serving) according to my calculator on loseit.com