Banana Flax Bread
A delicious yet healthy twist on traditional banana bread recipes – great for packing and snacking!

1 1/4 cups Highwood Crossing Flaxseed Muffin and Pancake Mix
1/2 teaspoon Cinnamon
Pinch Nutmeg
1/2 cup Sugar
1/3 cup Highwood Crossing ground flaxseed*
3 tablespoons Wheat germ
2 Eggs
1 cup Mashed ripe bananas
1/4 cup Highwood Crossing Canola oil
1/3 cup Chocolate chips, chopped apple or dried cranberries

*2.5 tablespoons of seeds grind up to the 1/3 cup of ground flaxseed required for this recipe*

Preheat oven to 350ºF. Lightly grease and flour a 9 x 5 inch (2L) loaf pan.

In a large bowl, sift together Highwood Crossing Muffin and Pancake Mix, cinnamon, and nutmeg. Stir in sugar, ground flaxseed and wheat germ.

Beat eggs, bananas and canola oil together in a medium bowl. Pour into the centre of the dry ingredients and stir only until the mixture is moistened. Stir in the chocolate chips, chopped apple or dried cranberries. Pour batter into the loaf pan.

Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes, and then remove from the pan. Cool completely on a wire rack.

Makes approximately 18 slices/1 loaf