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Preparation time
15 minutes
Total time:
1 hour 5 minutes
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Ingredients
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250 mL (1 cup) whole wheat flour
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250 mL (1 cup) quick-cooking rolled oats
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60 mL (¼ cup) ground flaxseed
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15 mL (1 tbsp.) baking powder
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1 pinch of salt
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175 mL (¾ cup) brown sugar
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2 eggs, lightly beaten
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80 mL (⅓ cup) canola oil
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2 ripe bananas, mashed
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250 mL (1 cup) grated Italian squash (about 3)
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175 mL (¾ cup) walnuts
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Directions
- Preheat oven to 180°C (350°F).
- In a bowl, blend together flour, oats, flaxseed, baking powder, and salt. Set aside.
- In another bowl, whisk together the brown sugar, eggs, and oil.
- Add the bananas and squash.
- Incorporate liquid ingredients into dry ingredients and stir until batter is smooth and blended. Add nuts and mix.
- Pour batter into a greased loaf pan measuring 22 cm x 11.5 cm x 6.5 cm (8½ in. x 4½ in. x 2½ in.). Bake in the oven for 50 minutes, or until a toothpick inserted into the centre comes out clean.
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