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Rating: 4.7 stars
33 Ratings
  • 5 star values: 29
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

My dad made this bread for years to the delight to our family. Pair it with a dish of fruit and a cup of coffee for breakfast. Yum! The flax seed meal gives a great texture without altering the flavor.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, or line a muffin pan with cupcake liners.

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  • 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.

Cook's Notes

If you don't have the milled flax seed, substitute 1/4 cup self-rising flour.

Editor's Note:

No self-rising flour? Make your own with all-purpose flour, baking powder, and a little salt.

Nutrition Facts

182 calories; protein 2.7g; carbohydrates 22.7g; fat 9.6g; cholesterol 38.5mg; sodium 149.6mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2012
This is a wonderful banana bread. I did not have any flax seed meal, so made my own by putting flax seeds in the food processor. Also added 2 teaspoons of banana extract. BUT there must be an error in the bake time, wondering whether this is a publishing error as after 25 minutes like the recipe states my cake was still total goo! Had to cook for a total for 65 minutes. Read More
(28)

Most helpful critical review

Rating: 1 stars
11/26/2017
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. Read More
(1)
33 Ratings
  • 5 star values: 29
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/05/2012
This is a wonderful banana bread. I did not have any flax seed meal, so made my own by putting flax seeds in the food processor. Also added 2 teaspoons of banana extract. BUT there must be an error in the bake time, wondering whether this is a publishing error as after 25 minutes like the recipe states my cake was still total goo! Had to cook for a total for 65 minutes. Read More
(28)
Rating: 5 stars
01/05/2013
Great recipe and super easy. I baked mine in my bread machine using the quick breads setting and it came out beautifully. This is now my official "go to" banana bread recipe. Read More
(18)
Rating: 4 stars
06/09/2013
I added a tsp. of vanilla, 1/2 tsp. of nutmeg and cinnamon to the batter. Baked for a hour@ 325. Read More
(15)
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Rating: 5 stars
12/17/2016
This was a great recipe. I cut the sugar by a 1/4 cup and added more nuts. I will make it again. Read More
(9)
Rating: 5 stars
08/21/2013
It was well liked. Did add I teaspoon of vanilla and put in cupcake liners in cupcake pan. Made I dozen cupcakes. Read More
(9)
Rating: 5 stars
04/22/2014
this is a great , easy quick fix... Read More
(8)
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Rating: 5 stars
08/02/2017
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 5x11 pan size loaf :) Read More
(8)
Rating: 5 stars
06/06/2017
Very good recipe! Bread was dense and chewy but very moist! Read More
(8)
Rating: 5 stars
01/17/2017
Simple and easy to make. Moist, nice texture and taste great. I will use this recipe often. Read More
(7)
Rating: 1 stars
11/26/2017
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. Read More
(1)