Banana Flax Bread

A hearty and delicious twist on traditional banana bread recipes, great for packing and snacking!

1 1/4 cups Highwood Crossing Organic Muffin and Pancake Mix
1/2 teaspoon cinnamon
pinch nutmeg
1/2 cup sugar
1/3 cup Highwood Crossing Organic Flax Seed ground*
3 tablespoons wheat germ
2 eggs
1 cup mashed ripe bananas
1/4 cup Highwood Crossing Organic 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 flax seed required for this recipe*

Preheat oven to 350ºF. Lightly grease and flour an 8 x 5 inch loaf pan.

In a large bowl, sift together Highwood Crossing Organic Muffin and Pancake Mix, cinnamon, and nutmeg. Stir in sugar, ground flax seed 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