Bionic Banana Bread
By Susan Arruda
YIELD: Two Medium Loaves – 6 slices per loaf
1 cup rolled oats (not instant)
½ cup Kamut flour
½ cup whole wheat flour
¼ cup ground flaxseed
1 ½ tsp. baking powder
1 tsp. baking soda
1/3 cup butter, or non-hydrogenated margarine, softened
¼ cup brown sugar, packed
¼ cup granulated sugar
1 free run egg
¼ cup Greek yogurt
1½ cup mashed bananas (approx. 3 large or 4 small)
OPTIONAL: Add ½ cup chopped dark chocolate or chocolate chips (at least 70%) and/or add chopped nuts or blueberries in place of the chopped dark chocolate.
Combine dry ingredients and wet ingredients in separate bowls.
Beat the bananas using a blender for approx. one minute.
Add and blend together sugars, butter and egg.
Add dry ingredients to the wet and mix together using a large mixing spoon.
Bake for 20-25 minutes, or until a wooden skewer inserted in the center comes out clean.
Preheat oven to 350 degrees Fahrenheit.
Use a non-stick loaf pan and/or grease with butter or oil, or line with parchment paper that overlaps over the sides for easy removal.
Dark chocolate is rich in antioxidants and flavonoids, making it a power food!