Walnuts and Flaxseed Banana Bread

By Jennifer

8 Person

50 Minutes

198 Calories

This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.

Ingredients

1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped
1 1/2 tsp. pure vanilla extract
3/4 cup mashed very ripe bananas (about 2 medium bananas)
1 large egg, plus 1 large egg white
1/2 cup light-brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. coarse salt
1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
2 tbsp. unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan

Method

01

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.
02

Put the egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.
03

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 on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack. You can store the banana bread wrapped well in plastic wrap at room temperature up to four days.

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Walnuts and Flaxseed Banana Bread

4.1

( By Jennifer )

This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.

01 Information

Grade easy
Serving 8 servings
Calorie 198 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped

1 1/2 tsp. pure vanilla extract

3/4 cup mashed very ripe bananas (about 2 medium bananas)

1 large egg, plus 1 large egg white

1/2 cup light-brown sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. coarse salt

1/4 cup ground golden flaxseed (from about 2 tablespoons whole)

3/4 cup all-purpose flour

1/2 cup whole-wheat flour

2 tbsp. unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan

03 Method

Step 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.

Step 2

Put the egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.

Step 3

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 on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack. You can store the banana bread wrapped well in plastic wrap at room temperature up to four days.

04 Author

Jennifer

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