Banana breads tend to be high in fat and sugar, but this wholesome loaf relies primarily on bananas to keep the bread moist and flavorful. Walnuts and a generous amount of ground flaxseed add texture and plenty of nutrients; substitute toasted pecans for the walnuts if you like, or omit the nuts altogether.
Recipe information
Yield
Makes 1 loaf; Serves 8
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Brush a 9-by-5-by-3-inch loaf pan with softened butter. In a bowl, whisk together both flours, flaxseed, salt, baking powder, and baking soda.
Step 2
With an electric mixer on medium-low speed, beat whole egg and egg white until thoroughly combined. Add melted butter, the sugar, vanilla, and bananas, and mix until combined. Add the flour mixture, and mix on low speed just until incorporated. Stir in walnuts by hand.
Step 3
Pour batter into prepared pan. Bake until golden brown and a tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack before turning out onto rack to cool completely, top side up. The bread can be wrapped tightly in plastic and kept at room temperature for up to 4 days.
NUTRITION INFORMATION
Step 4
(Per Seving)
Step 5
Calories: 263g
Step 6
Saturated: 3g
Step 7
Unsaturated Fat: 7.5g
Step 8
Cholesterol: 35mg
Step 9
Carbohydrates: 37g
Step 10
Protein: 6.1g
Step 11
Sodium: 231mg
Step 12
Fiber: 4.3g
