Banana Bread with Walnuts and Flaxseed
I like to play in the kitchen, flip through cook books and test out new recipes. That said, I am also very much a creature of habit and often fall back to the known and comfortable. There are a handful of recipes that I make at least once a month. I can practically prepare them in my sleep, which is probably half of the appeal: less thinking required, which means totally doable on a weekday evening. One of my staples is banana bread. When the bananas in our fruit bowl start to brown, it’s time to whip up a few loafs.
Because I make banana bread so often, I try to keep it on the healthy side. The recipe below has been my go-to for the last couple of years. I originally “found” it in the April 2004 issue of Bon Appétit, when I was on a flax seed kick; everything with flaxseed is healthy, right? Riiiiight.
I like to (liberally) sprinkle a mixture of brown sugar and cinnamon to the top of the batter right before putting into the oven – it adds a great topping that makes you forget all about the flax and whole wheat inside the bread.
Makes: 1 Loaf
2 tablespoons unsalted butter, melted
½ cup whole-wheat flour
¾ cup all-purpose flour
¼ cup ground golden flaxseed
¾ teaspoon coarse salt
½ teaspoon baking powder
½ teaspoon baking soda
1 large egg, plus 1 large egg white
½ cup light brown sugar
1 ½ teaspoons pure vanilla extract
2-3 medium (very ripe) bananas, mashed
½ cup walnuts, toasted and coarsely chopped
Preheat oven to 350 degrees. Butter a nine-by-five-by-three inch loaf pan and set aside. Whisk together the flours, flaxseed, salt, baking powder and baking soda in a medium bowl, set aside.
Put egg and egg white in the bowl of an electric mixer and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla and bananas; mix until combined. Add the reserve flour mixture and mix on low speed until well incorporated. Stir in walnuts.
Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean (about 35 minutes). Let cool slightly in pan. Remove bread from pan and let cook completely on rack.