Rating: 4.5 stars
35 Ratings
  • 5 star values: 31
  • 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

cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
prep:
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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