When it comes to quickbreads, there are two extremes: On one end you will find the low-this, low-that, whole-grain, high-fibre, cardboard-like species. On the other? Cuboid cake.

This particular banana bread sits squarely in the middle of that spectrum. It is a Happy Medium Banana Bread, soft and moist but not oily, scrumptious but not cloying in its sweetness. It is half whole wheat and half white, half sour cream and half 2% milk. It has flax seeds but it also has walnuts. Compromise without compromise. Try it.

Happy Medium Banana Bread
adapted from Eileen’s Best Banana Bread

75 g whole wheat flour
75 g all-purpose flour
3 tablespoons ground flax
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed (~3/4 cup)
1/4 chopped walnuts
1/3 cup granulated sugar
3 tablespoons sour cream (or yogurt if you like)
3 tablespoons milk
3 tablespoons canola oil

Preheat oven to 325 F. Grease or line an 8 x 4″ loaf tin.

Combine dry ingredients (flours, baking powder & soda, salt) in one large bowl and wet ingredients (everything else) in another. Stir the wet ingredients into the dry, being careful not to overmix.

Pour the batter into the tin and smooth out the top. Bake for about an hour, or until a toothpick comes out clean. Note: This makes a cake that isn’t very tall, especially if your tin’s edges slant outwards. If you want a full-sized loaf, feel free to double the ingredients.

Cool in the pan for a couple of minutes and turn out onto a wire rack. Serve as is, or toasted with butter/peanut butter/jam/nutella/cream cheese. Enjoy!