Step 1

Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9×5-inch loaf pan with non-stick cooking spray.

Step 2

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana, and whisk until smooth.

Step 4

Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared loaf pan.

Step 5

Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely.

Step 6

This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days.Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Step 7

Note: The original recipe calls for ½ cup maple syrup. My family prefers it a bit sweeter, but for a less-sweet banana bread, use the original amount.