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Banana Bread with Walnuts and Flaxseed

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

  • Servings: 8
  • Yield: Makes 1 loaf
Banana Bread with Walnuts and Flaxseed

Photography: Tina Rupp

Source: Martha Stewart Living, April 2004


  • 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
  • 1/2 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


  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-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.

  2. Put 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 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 walnuts.

  3. Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack.

Reviews (9)

  • jmmac 8 Feb, 2015

    Just made this and it turned out perfectly. Really yummy. Going to make another for the freezer... fyi, I did have to leave it in longer, can't remember if was 10 or 20 minutes. And I didn't bother to use the mixer, just a fork to beat the eggs and then the wet ingredients really well before adding the flour mix.

  • nogaber 21 Sep, 2014

    I made and I got very wet as if ready
    I left in the oven for another hour more and it was still very wet

  • JES 2415 18 Jun, 2014

    I substituted oat flour (gluten free) for the whole wheat flour, pecans instead of walnuts, sea salt, and hemp seeds because I didn't have any some flax seeds. It turned out great, and even my 16 year old son and 12 year old daughter loved it. The loaf was gone by the end of the second day! Delicious!

  • Annie Marie 25 May, 2014

    Making this for the second time, doubling the recipe to give a loaf to my boyfriend's mom. I ate a whole loaf over the span of 4 days myself.. Breakfast and lunch every day, plus a few bed time snacks!! It's delicious! And I am very picky. Made exactly as was directed, but nearly doubled the walnuts, it was perfect!

  • Monica_SanDiego 3 Mar, 2014

    At first I though, oh, this is so dry compared to my regular banana bread (with 1/2 stick o'butter), but this recipe is quite good .. and I will make it again. I certainly like the addition of flax meal to the mix :-)

  • jess-a-h 13 Oct, 2013

    Fantastic recipe!! I make mine without any nuts and use honey instead of sugar and its just perfect! I always lightly toast it and serve with butter for a light breakfast.

  • shadow_writer 12 Jun, 2013

    Delicious and versatile recipe! I was lazy and used 2 eggs (instead of 1 and a white), and 1 cup bananas, and added 1/2 cup chocolate chips. I didn't chop the walnut halves. And it is delicious. Would make again.

  • Phillipac 21 Sep, 2012

    This was a really delicious recipe and healthy to boot. I actually made them into muffins instead - cooked for about 20-25 minutes. Yum, will definitely be trying these again.

  • jenny27 7 Jul, 2012

    Fantastic recipe! I have made this bread twice now and both times it came out perfect. I'm adding chocolate chips to my next loaf :-), and also using slightly less sugar.

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