Whole Wheat Banana Bread
 Adapted from the Ovenly cookbook This tender, better-for-you banana bread gets its nutty flavor from whole wheat flour and flax, with just enough sweetness to make it feel like a treat. Ingredients ¾ cup all-purpose flour, spooned into measuring cup and leveled-off ¾ cup whole wheat flour, spooned into measuring cup and leveled-off ¼ cup flaxseed meal 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup maple syrup (see note) 2 large eggs ⅓ cup canola or vegetable oil ¼ cup (packed) light brown sugar 1 teaspoon vanilla extract ⅓ cup sour cream (preferably full-fat) 1 cup mashed bananas, from 2 to 3 brown, spotty bananas ¾ cup all-purpose flour, spooned into measuring cup and leveled-off ¾ cup whole wheat flour, spooned into measuring cup and leveled-off ¼ cup flaxseed meal 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup maple syrup (see note) 2 large eggs ⅓ cup canola or vegetable oil ¼ cup (packed) light brown sugar 1 teaspoon vanilla extract ⅓ cup sour cream (preferably full-fat) 1 cup mashed bananas, from 2 to 3 brown, spotty bananas Instructions Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9×5-inch loaf pan with non-stick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana, and whisk until smooth. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely. This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Note: The original recipe calls for ½ cup maple syrup. My family prefers it a bit sweeter, but for a less-sweet banana bread, use the original amount. Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9×5-inch loaf pan with non-stick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana, and whisk until smooth. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely. This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Note: The original recipe calls for ½ cup maple syrup. My family prefers it a bit sweeter, but for a less-sweet banana bread, use the original amount. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 slice Calories: 216 Fat: 9 g Saturated fat: 2 g Carbohydrates: 32 g Sugar: 16 g Fiber: 2 g Protein: 4 g Sodium: 266 mg Cholesterol: 34 mg Per serving (12 servings) Serving size: 1 slice Calories: 216 Fat: 9 g Saturated fat: 2 g Carbohydrates: 32 g Sugar: 16 g Fiber: 2 g Protein: 4 g Sodium: 266 mg Cholesterol: 34 mg