A delightful and nutritious twist on the classic banana bread, incorporating flaxseed and walnuts for added texture and flavor.
Preheat your oven to 350°F and grease an 8-1/2 x 4-1/2-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a large bowl, whisk together the flour, flaxseed meal, sugar, baking powder, baking soda, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, beat the eggs and oil until well combined.
Beating the eggs and oil creates a smooth base for the batter.
Mash the bananas and add them to the wet ingredients, stirring to combine.
Use ripe bananas for a naturally sweet and moist loaf.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan.
Smooth the top of the batter for even baking.
Mix the brown sugar and cinnamon for the topping, then sprinkle it over the batter. Use a knife to swirl it slightly into the batter.
Swirling the topping creates a marbled effect and distributes flavor.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 55 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooling the loaf prevents it from breaking when removed from the pan.
Slice and serve the loaf. Enjoy your homemade Banana Flax Walnut Loaf!
Serve with a dollop of butter or a drizzle of honey for extra indulgence.
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