This bread has been delighting our family for years thanks to my dad. For breakfast, serve it with a plate of fruit and a cup of coffee. Yum! The flavor is unaffected by the flax seed meal’s excellent texture.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 very ripe bananas, mashed
- 1 cup self-rising flour
- ¼ cup flax seed meal
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan, or line a muffin pan with cupcake liners.
- In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, followed by the bananas.
- Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes for muffins, or 1 hour for a loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- If you don’t have the milled flax seed, substitute 1/4 cup self-rising flour.
- No self-rising flour? Make your own with all-purpose flour, baking powder, and a little salt.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 150 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make! Delicious to eat! I made two loaves planning to save one loaf for the next day! Both loaves were eaten the first morning. Goes great with Philly crème cheese and coffee!
I used the measurements for a smaller pan and it makes it even richer. Love the recipe. The first time I made it I was asked to make two more pans and a catering pan for mother’s day.
Absolutely wonderful! I made this last night and it was a big hit. I did up the recipe to 3 bananas, 1-1/4 C flour, no flaxseed and 1 cup of chopped pecans. I always make a glaze for my breads and used a mashed banana, 1 tbsp powdered sugar, and 2 Tbsp water to make a lumpy glaze. Perfect and very moist bread!
Easy and delicious!
I thought it was great and so did everyone else! I doubled the recipe and made muffins as well. Same temp 20min. I also added walnuts and dried cranberries. Yummy!
I made a couple changes. no flax (didn’t have), doubled the recipe, used high altitude all purpose flour, (in Colorado), added 3 tsp. baking powder to the flour, 1 tsp. Ceylon cinnamon (nuts.com), and 1 tablespoon lavender (rubbed it between fingers first to release aroma) ( https://www.starwest-botanicals.com/category/lavender-flowers/ 1 tsp vanilla and 1/2 coconut unsweetened the house smells wonderful!
I live in a small town and flaxseed meal is not available. It’s great without it. I did change something. I doubled the recipe (without the flaxseed meal) and added another egg. Came out much fluffier and tastes great.
Turned out great! Didn’t any meal so just increased the flour and added 1/2 cup pecans. I am making these for the family in cute little cardboard loaf pans four at a time for 45 minutes. Perfect!
Wow, so moist and soft banana nuts bread ever; absolutely delicious! My husband has diabetes, so we often use flax seeds for oatmeal in the morning. I missed “meal” part, so I added 1/4 cup of flax seeds, but it turned out so good. I made a few changes only for diabetes friendly: substituted a cup of self-rise flour with half cup each of flour and almond powder, added only half cup + 1/8 cup of sugar. Baked in loaf pan for 50-55 minutes in my oven. Thank you so much for your recipe!
Added a tsp. of vanilla as suggested by other reviewers. (And maybe a few extra walnuts.) This was really good banana bread and I will definitely make it again.
This turned out very good. Everyone loved the muffins! I will be making them again real soon.
The best recipe for Banana Bread I have ever made. Moist and delicious. I want to make for a gift for holiday.
I don’t know what I did, but this recipe came out awful. I made muffins and they were flat (didn’t rise at all), way too dense and chewy. They were almost wet looking when I took them out of the oven. I did use flax seed instead of flax meal, as I didn’t have meal, so that may have been it. it seemed to me that the recipe needs to have baking powder to make them rise. I think I will stick with my tried and true banana bread recipe.
very good flavor. Will definitely make again
Delicious! added 1 tsp of vanilla
Absolutely delicious and smart. This recipe simplifies every
Very good! Made muffins with following changes – 1/3 cup brown sugar 1/3 cup white sugar -1/2 tsp cinnamon. 1 tbl sour cream. Pecans instead of walnuts since all I had. Used paper muffin cups-about 25 minutes. Will make again!!
Nothing to write home about as it is not unusual. Two things, first, mix any dried fruits or nuts in a small amount of flour to prevent them from sinking to the bottom of the bread, before mixing into the batter. Second, people think that yellow bananas are ripe. Sorry but they are not. Wait until the skin becomes heavily speckled with brown spots and the banana is then nearly ripe. A fully ripe fruit is when the entire skin is brown which means it contains lots of sugar and flavour. To British Baker. If you read the METHOD correctly, it gives the time of 1 hour for the Banana Bread and 25 minutes if it is made into Muffins. ‘nuf sed. plamuk aka travellingchef
I doubled the recipe and only added nuts to one of the loaves. Creaming the butter and sugar to a very light consistency really makes a difference. The added ground flax had this bread very rich and delicious.
I used only homemade self-rising flour and swapped out the walnuts for almonds. Came out lovely and sweet, with a nice caramelized crisp top. Second time around I wanted to make a bigger loaf so I used 3 small-medium bananas, 1 3/4 cup of self-rising flour (no flax meal), about 180 grams of butter, and a tsp of vanilla extract, added fresh blueberries and almonds, and I got a big 5×11 pan size loaf 🙂
Very good recipe! Bread was dense and chewy but very moist!