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.

　　

Ingredients

Makes 1 loaf; Serves 8

　　2 tablespoons unsalted butter, melted, plus 1 teaspoon, softened, for pan

　　1/2 cup whole-wheat flour

　　3/4 cup all-purpose flour

　　1/4 cup ground flaxseed

　　3/4 teaspoon coarse salt

　　3/4 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1 large whole egg, plus 1 large egg white

　　1/2 cup packed light brown sugar

　　1 1/2 teaspoons pure vanilla extract

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

　　1/2 cup walnuts, toasted (page 53) and coarsely chopped (optional)

　　

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

　　Power Foods