Multigrain Banana Bread

This is a delicious, moist banana bread that’s free from cholesterol and refined flours. It’s especially delicious with the taste and texture of Bow & Arrow Brand cornmeal!

Wet Ingredients:

• 3 mashed bananas (use very ripe bananas)*
• ¼ cup oil (sunflower, safflower, or non-virgin coconut)
• 6 oz. container of plain or vanilla yogurt (I use coconut or soy yogurt)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup whole wheat pastry flour (or all-purpose gluten-free flour)
• ½ cup Bow & Arrow Brand yellow cornmeal
• ½ cup whole wheat flour (or all-purpose gluten-free flour)
• ½ cup plus 3 tablespoons organic
• 1 teaspoon ground cinnamon
• ½ teaspoon EACH: baking soda, baking powder, and sea salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons golden flaxseeds (whole)
• 1 tablespoon ground flaxseed (flaxseed meal)

1. Preheat the oven to 350° F. Combine the wet ingredients well in a large bowl.
2. Combine the dry ingredients well in a separate bowl using a sifter or wire whisk if necessary.
3. When the dry ingredients are thoroughly combined and lump-free, add them to the bowl with the wetingredients. Stir together just until well mixed (don’t over-mix).
4. Lightly oil a bread/loaf pan and pour the batter into it (using a rubber spatula to make sure you get allof the batter into the pan).
5. Bake for an hour, or until the bread is golden brown and a knife inserted in the center comes out clean. Gently remove to a cooling rack. After about five minutes, slice and enjoy!

Makes about ten slices of bread