A hearty and delicious twist on traditional banana bread recipes, great for packing and snacking!

1 1/4 cups  Highwood Crossing Organic Muffin and Pancake Mix
1/2 tsp  cinnamon
1/2 cup  sugar
1/3 cup  Highwood Crossing Organic Flax Seed ground*
3 Tbsp  wheat germ
2  eggs
1 cup  mashed ripe bananas
1/4 cup  Highwood Crossing Organic Canola Oil
1/3 cup  chocolate chips, chopped apple or dried cranberries

*2.5 Tbsp of seeds grind up to the 1/3 cup of ground flax seed required for this recipe.

Preheat oven to 350ºF. Lightly grease and flour an 8 x 5 inch loaf pan.

In a large bowl, sift together Highwood Crossing Organic Muffin and Pancake Mix, cinnamon, and nutmeg. Stir in sugar, ground flax seed and wheat germ.

Beat eggs, bananas and canola oil together in a medium bowl. Pour into the centre of the dry ingredients and stir only until the mixture is moistened. Stir in the chocolate chips, chopped apple or dried cranberries. Pour batter into the loaf pan.

Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. --Cool for 10 minutes, and then remove from the pan. Cool completely on a wire rack.

Makes approximately 16 slices/1 loaf.