Ingredients:

  • 1 cup raisins
  • 3 tablespoons flax seed
  • 2 – 3 medium size ripe bananas, mashed
  • 1 egg
  • 1/3 cup canola oil
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 cup vanilla yogurt
  • 1-1/2 cups white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chopped California walnuts

Preparation:

  1. Preheat oven to 160°C. Grease one 9 x 5 x 3-inch loaf pan and set aside. Soak raisins in 1 cup of water for 10 to 15 minutes until raisins are plumped. Meanwhile, grind flax seeds in a coffee or herb grinder until powdery. Drain raisins, reserving liquid. Mix liquid into flax seed powder, stirring until mixture thickens slightly.
  2. In a medium mixing bowl, mix mashed bananas and flax seed mixture. Let sit.
  3. In a separate bowl, beat egg with canola oil. Add sugars, beating until smooth. Add vanilla yogurt. Set aside.
  4. In a third bowl, sift together flours, oat bran, baking powder, baking soda, salt and cinnamon. Add alternately banana mixture and egg mixture, stirring until batter is just mixed. Gently fold in raisins and walnuts.
  5. Spoon batter evenly into bread pan. Bake for 45 minutes then tent lightly with foil. Bake for 30 to 35 minutes more or until a knife inserted in the center comes out clean.