Whole Wheat Banana Bread with Flaxseed and Oats

Ingredients and Weight:

• Whole wheat flour: 300 grams
• Bananas: 3 (ripe, mashed)
• Flaxseed: 50 grams
• Oats: 100 grams (ground or crushed)
• Butter: 100 grams (melted)
• Brown sugar: 150 grams
• Eggs: 2
• Baking powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Vanilla extract: 1 teaspoon (optional)

Preparation Time:

• Preparation time: 30 minutes
• Cooking time: 50-60 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the whole wheat flour, oats, flaxseed, baking powder, and salt. Mix well.
3. In a separate bowl, mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract (if using).
4. Pour the wet ingredients into the dry ingredients and mix well until combined.
5. Pour the mixture into a greased loaf pan.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool before slicing and serving.

Nutritional Information: (Per serving, assuming the bread is cut into 8 pieces)

• Calories: 350
• Fat: 12g
• Carbohydrates: 55g
• Protein: 8g
• Fiber: 6g (due to whole wheat flour and oats)

Dish Characteristics:

• This bread is dense and moist, with a slight crunch from the oats and flaxseed.
• The combination of banana and oats gives it a unique flavor that is both sweet and savory.
• It's a great source of fiber and whole grains, making it a healthy option for breakfast or as a snack.

User Comments:

1. "This bread was amazing! The combination of flavors was unexpected but really good." - John Doe
2. "I love the crunch from the oats and flaxseed. It adds a great texture to the bread." - Jane Smith
3. "This is a great healthy option for a snack or breakfast. It's so delicious!" - Michael Johnson

Special Precautions and Tips:

• Make sure to use ripe bananas for the best flavor and texture.
• For best results, use fresh whole wheat flour and high-quality oats.
• Adjust the baking time according to your oven's calibration. Check the bread frequently towards the end of baking to avoid overcooking.