Banana Walnut Flax Seed Bread

Moist, tender, and nutritious banana bread with the rich flavors of walnuts and flax seeds. Not too sweet!

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans.

Step: 2

Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients.

Step: 3

Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract.

Step: 4

Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans.

Step: 5

Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks.

Per Serving: 380 calories; protein 6.6g; carbohydrates 42.5g; fat 22.4g; cholesterol 37.4mg; sodium 180.6mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.