You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.

　　

Ingredients

makes 1 loaf

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

　　1/2 cup whole-wheat flour

　　3/4 cup all-purpose flour

　　1/4 cup ground golden flaxseed (from about 2 tablespoons whole)

　　3/4 teaspoon coarse salt

　　1/2 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1 large egg, plus 1 large egg white

　　1/2 cup light-brown sugar

　　1 1/2 teaspoons pure vanilla extract

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

　　1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped

　　

Step 1

Preheat the oven to 350°F. Butter a 9 × 5 × 3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.

　　

Step 2

Put the egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add the melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in the walnuts.

　　

Step 3

Pour the batter into the buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in the pan on a wire rack. Unmold onto rack, and let cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.