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Listed in: Bread
Cooking oil spray
3 ripe bananas
1/2 cup (120 ml) milk (low-fat cow’s or vanilla unsweetened almond or soy)
1 egg
3 tablespoons (45 ml) almond oil
2 cups (250 g) whole-wheat pastry flour
2 tablespoons (13 g) ground flaxseed
1/2 cup (100 g) sugar or xylitol
2 teaspoons (9 g) baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
1 cup (85 g) sliced fresh strawberries (or frozen, thawed)
Preheat the oven to 350°F (180°C, or gas mark 4). Spray a standard loaf pan with cooking oil.
In a medium bowl, mash the bananas until they are the consistency of yogurt.
In another medium bowl, whisk together the milk, egg, and oil.
Add the mashed banana and mix to combine.
In a large bowl, whisk together the flour, flaxseed, sweetener, baking powder, baking soda, salt, and allspice. Pour the wet mix into the dry and mix until just combined. Gently fold in the strawberries. Pour the mixture into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Cool for at least 5 minutes in the pan, then turn out and cool completely on a wire rack.
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