Banana Walnut Bread
2 large ripe bananas, cut into chunks
1 cup white grape juice concentrate
¼ cup canola oil
2 large eggs, lightly beaten
2 tsp vanilla extract
1 cup whole-wheat flour
¼ cup ground flaxseed or oat bran
½ cup old fashioned oats
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 Tbsp baking powder
½ tsp baking soda
½ cup chopped walnuts
Preheat oven to 400F. Grease and flour a 9-inch bread pan.
In blender or food processor combine bananas, juice concentrate, oil, eggs, and vanilla. Blend until smooth.
In large mixing bowl, combine flour, flaxseed, oats, cinnamon, nutmeg, baking powder, and baking soda. Stir to mix.
Gently stir banana mixture into flour mixture, just until thoroughly blended; do not overmix. Gently fold in walnuts.
Spoon batter into prepared pan. Bake 45 to 60 minutes, until a toothpick inserted into the center comes out clean.
Transfer to wire rack; let cool 10 minutes. Run a spatula around the edge of the pan; turn out onto wire rack to cool completely. Store bread, tightly wrapped, at room temperature for 3 days or frozen for 3 months.