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.
- 2 tablespoons unsalted butter, melted, plus 1 teaspoon, softened, for pan
- ½ cup whole-wheat flour
- ¾ cup all-purpose flour
- ¼ cup ground flaxseed
- ¾ teaspoon coarse salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large whole egg, plus 1 large egg white
- ½ cup packed light brown sugar
- 1½ teaspoons pure vanilla extract
- ¾ cup mashed very ripe bananas (about 2)
- ½ cup walnuts, toasted and coarsely chopped (optional)
- 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.
- 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.
- 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.
per
serving: 263
calories; 3 g saturated fat; 7.5 g unsaturated fat; 35 mg cholesterol; 37 g
carbohydrates; 6.1 g protein; 231 mg sodium; 4.3 g fiber
Tags:
Breakfast