Banana Bread with Walnuts and Flaxseed


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.

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.

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.

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