Name: Banana Walnut & Flax Seed Bread recipe by Priti Shetty Naiga at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1/3 cup Unsalted Butter, soft; 1/2 cup White sugar; 3/4 cup Brown Sugar; 2 Eggs, room temperature; 3/4 cup Walnuts, roasted and chopped (Reserve 3 tbsp walnuts); 2-3 Ripe Bananas, mashed; 1/4 cup Flaxseed Meal (3 tbsp flax seeds, mild roasted and powdered); 1 tbsp Flax seed; 1 1/2 cup Flour; 1/2 tsp Baking Soda; 1/4 cup Milk; 1 tsp Vanilla Essence; 1/2 tsp Salt

Ingredients Serving: 6

1/3 cup Unsalted Butter, soft
1/2 cup White sugar
3/4 cup Brown Sugar
2 Eggs, room temperature
3/4 cup Walnuts, roasted and chopped (Reserve 3 tbsp walnuts)
2-3 Ripe Bananas, mashed
1/4 cup Flaxseed Meal (3 tbsp flax seeds, mild roasted and powdered)
1 tbsp Flax seed
1 1/2 cup Flour
1/2 tsp Baking Soda
1/4 cup Milk
1 tsp Vanilla Essence
1/2 tsp Salt

Instructions

Preheat the oven at 180 degree centigrade and butter the loaf pan.
Shift flour, baking powder, baking soda, flax meal and salt in a bowl and keep aside.
In a mixing bowl, whisk butter and sugar in a blender till it is smooth, on a low speed.
Add eggs one at a time and mix. Stir in mashed bananas, vanilla essence and mix well.
Add dry ingredients in batches. Stir in strokes using your spatula. Add walnuts and little milk to the batter and give a stir so everything has mixed together. Do not over-stir.
Pour batter into the greased loaf pan. Then top the batter with reserved walnuts and flax seed.
Bake at 180 degree centigrade for 40-45 minutes with foil cover. Poke some holes in the foil. After 40 minutes when the bread is almost or 3/4th baked. Remove the foil and further bake for 10 minutes or until the toothpick inserted comes out clean.
Cool on a wire rack for 10 minutes. And cut them into slices when completely cool.
This banana walnut flax seed bread goes very well with hot tea or milk.
I have baked this bread a lot many times and with variations. For healthy option you can replace the self raising flour with wheat flour + 2 1/2 tsp baking powder.
If you don’t have self raising flour at home, then simply use plain flour + 2 1/2 tsp baking powder.
I had once baked a sugar-free version of this bread for my MIL, by using the artificial sweetener in place of white and brown sugar. And, it didn’t compromise on the flavor.
Make sure you use ripe bananas for this recipe as I believe it helps to enhance the flavors.
Use a large loaf pan as there should be room for the bread to rise while covered in foil.
The cake browns quickly after removing the foil, so keep an eye on the last 10 minutes. Also, different ovens work differently. So, i would suggest you to check once after 25 to 30 minutes and then cover back with foil and let it bake.

Similar Recipes