Banana-Walnut Bread with Flax
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 room-temperature eggs
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, at room temperature, plus more for greasing the pan
- 1 cup sugar
- 3 over-ripe bananas, peeled and mashed (makes about 1 cup)
- 1/2 cup flax meal (See Note)
- 1/2 cup walnut pieces
- 1/4 cup flax seeds
- In a large bowl, sift together the baking soda and salt, and set aside.
- In a large measuring cup, whisk the eggs and vanilla and set aside.
- Butter a 9 by 5-inch loaf pan, and preheat the oven to 350 degrees .
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment or a hand mixer, until it starts to become light and fluffy.
- Gradually pour the egg mixture into the butter, while mixing, until all of the ingredients are incorporated.
- Slowly add the bananas, while mixing on low, then remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated.
- Fold in the flax meal, walnuts, and flax seeds, reserving a few of the nuts and seeds.
- Transfer the batter to the pan, and sprinkle the remaining walnuts and flax seeds on top of the batter.
- Bake until a toothpick inserted into the center of the bread comes out clean, about 40 to 55 minutes depending on your oven.
- Cool the bread in the pan for 5 to 10 minutes.
- Turn the bread out of the pan to let it cool completely on a rack or towel, and store in an air-tight container or wrapped in plastic wrap.
flour, baking soda, kosher salt, cinnamon, eggs, vanilla, unsalted butter, sugar, bananas, flax meal, walnut pieces, flax seeds
Taken from www.foodandwine.com/recipes/banana-walnut-bread-flax (may not work)