Sugar Reporter note: “I used all whole wheat flour and used olive oil for 1/2 the butter. It can be eaten plain, or spread with Nutella or any other nut butter.”
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 if you’d like, or omit the nuts altogether.
- 2 tbsp unsalted butter, melted, plus 1 tsp, 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 powser
- 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 and coarsely chopped (optional)
1. Preheat oven to 350 degrees 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.
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.
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.
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
*Source: power foods; from the editors of whole living magazine Clarkson Potter/Publishers New York*