When bananas get a little brown and soft, they may not be the most appetizing to eat out of hand, but they are very sweet and the banana flavor is very concentrated, so they work really well in banana bread. And if you have only a banana or two at a time that get that far, just throw them in the freezer and wait till you have 4 or 5 of them. Then it’s time to make banana bread. This recipe has a little flax meal added to the regular flour, which makes for a more intriguing crumb.
Banana Flax Bread
makes 2 loaves
1/2 pound butter
2 cups white sugar
4 eggs
2 cups white flour
1 cup flax seed meal
2 teaspoons baking soda
1 teaspoon salt
2 cups mashed ripe banana
1 cup Greek-style yogurt
2 teaspoons vanilla
1 cup chopped toasted pecans
1/4 cup toasted flax seeds
Grease 2 loaf pans and preheat oven to 325ยบ. Cream the butter & sugar, then add eggs one at a time, beating well after each. Whisk flour, flax meal, baking soda, & salt; beat into butter/sugar/egg mixture a cup at a time. Stir in banana, yogurt, vanilla, & pecans. Pour into prepared loaf pans and top with flax seeds. Bake for 1 hour in upper third of oven.
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