Martha Stewart Banana Bread with Walnuts and Flaxseed

Martha Stewart banana bread with walnuts and flaxseed is a hearty quick bread made with ripe bananas, whole-wheat flour and toasted walnuts, ready in 50 minutes. This easy healthy banana bread fits breakfast, brunch and snack time, and it works as a simple dessert on a cozy weekend too.

Mash the bananas only after they are very ripe, with plenty of brown spots on the peel. Underripe bananas leave the loaf bland and dry, since the sweetness and moisture come from the fruit.

Martha swaps part of the white flour for whole-wheat flour and ground golden flaxseed, so the loaf bakes up nutty and hearty. She also uses one whole egg plus an extra egg white and only 2 tablespoons of butter, which keeps it lighter than most banana breads.

Martha Stewart Banana Bread with Walnuts and Flaxseed

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

210

kcal

A tender, nutty loaf with a golden crust and a moist crumb studded with toasted walnuts. The batter comes together in one bowl and bakes in a single loaf pan.

Ingredients

• 1 teaspoon unsalted butter, softened, for pan
  

• 2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for 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 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 ¾ ounces), toasted and coarsely chopped
  

Directions

• Prep the pan: Preheat the oven to 350°F and butter a 9-by-5-by-3-inch loaf pan with the 1 teaspoon softened butter. Then set it aside while you mix the dry ingredients.
• Whisk the dry ingredients: Whisk 1/2 cup whole-wheat flour, 3/4 cup all-purpose flour and 1/4 cup ground golden flaxseed in a medium bowl. Then whisk in 3/4 teaspoon coarse salt, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda, and set the bowl aside.
• Beat the eggs: Put 1 large egg and 1 large egg white in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed for about 2 minutes, until well combined.
• Add the wet ingredients: Add 2 tablespoons melted butter, 1/2 cup light-brown sugar, 1 1/2 teaspoons vanilla extract and 3/4 cup mashed ripe bananas to the eggs. Mix until everything is combined.
• Fold in the flour: Add the reserved flour mixture and mix on low speed for about 10 seconds, just until it is incorporated. Then stir in 1/2 cup toasted, coarsely chopped walnuts by hand.
• Bake the loaf: Pour the batter into the buttered pan and bake for about 35 minutes. It is done when the top is golden brown and a cake tester inserted in the center comes out clean.
• Cool and unmold: Let the bread cool slightly in the pan on a wire rack. Then invert it to unmold, reinvert it right side up, and let it cool completely on the rack before slicing.

Tools for this recipe

• USA Pan 1-pound loaf pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I store banana bread with flaxseed?

Wrap the cooled loaf well in plastic wrap and keep it at room temperature for up to 4 days. Wait until it is fully cool before wrapping, because trapped steam makes the crust gummy.

Can I use something other than walnuts?

Pecans work well because they are just as rich and toast the same way. For a nut-free loaf, use toasted pumpkin seeds or simply leave the nuts out.

Can I make this banana bread ahead of time?

Yes, bake it a day before you need it and keep it wrapped at room temperature. The flavor settles overnight, so the slices taste even better the next morning.

What if I don't have a stand mixer?

A hand mixer on medium-low speed beats the eggs just as well. You can also whisk the eggs by hand for about 2 minutes, then stir the rest together with a spatula.

Why did my banana bread turn out dense?

Overmixing the flour is the most common cause, since it builds gluten and makes the crumb tough. Mix on low for only about 10 seconds, then fold in the walnuts gently.