While this is not the recipe that was mentioned in the previous thread I thought I would share a fav banana bread recipe. Not everyone is a 'fan' of flaxseed but I like the nutty flavor it gives the bread. Store the flaxseed in an airtight container in the fridge. When I make this bread I use Splenda, egg substitute and soy flour but you can use regular sugar, eggs and all-purpose flour. You can also add nuts - I usually add 1/4 to a 1/2 cup of toasted walnuts to the batter.

Banana Date Flaxseed Bread

1/2 cup flaxseeds
2/3 cup mashed ripe bananas
1/2 cup Splenda
1/4 cup canola oil
1/2 cup egg substitute (or 2 large eggs)
1-1/2 cups all-purpose flour (or soy 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

1. Place 1/2 cup flaxseeds in a blender; process until ground to measure 3/4 cup flaxseed meal. Set aside.

2. Preheat oven to 350 degrees

3. 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 mixutre, beating until well-blended. Stir in dates. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 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.