1/2 cup flaxseeds 2/3 cup mashed ripe banana 1/2 cup sugar 1/4 cup vegetable oil 2 large eggs 1-1/2 cups all-purpose flour 1/4 cup flaxseeds 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup whole pitted dates, chopped Cooking spray
Place 1/2 cup flaxseeds in a blender; process until ground to measure 3/4 cup flaxseed meal. Set aside.
Preheat oven to 350 F.
Beat banana, sugar, oil and eggs at medium speed of a mixer until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, 1/4 cup flaxseeds and next 3 ingredients; gradually add to sugar mixture, beating until well blended. Stir in dates. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Makes 16 1-slice servings.
Per serving: 120 cal., 4.3 g fat (0.9 g sat. fat), 2.2 g protein, 21 g carbo., 0.9 g fiber, 28 mg chol., 137 mg sodium