Banana Bread With Walnuts And Flaxseed Recipes

Steps:

• Heat oven to 350ºF.
• Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
• Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
• Cool 5 min. Remove muffins from pan to wire rack; cool completely.

Steps:

• 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.
• 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.
• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans.
• Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients.
• 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.
• Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Steps:

• Preheat the oven to 350°F. Butter a 9 × 5 × 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.
• Put the 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 the 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 the walnuts.
• Pour the batter into the buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in the pan on a wire rack. Unmold onto rack, and let cool completely.

Steps:

• Preheat oven at 350°F
• Grease a 8-1/2 x 4-1/2-inch bread pan; set aside.
• Mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl.
• In a separate bowl, beat together eggs and oil.
• Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into prepared pan.
• Combine topping ingredients and sprinkle over batter in loaf pan. Pat down firmly into batter or swirl topping into batter with knife.
• Bake 55-60 minutes.