The Pioneer Woman Tasty Kitchen
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Banana Flax Seed Bread

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Level: Easy

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Description

Banana bread made with flax seed meal and topped with a crunchy walnut streusel topping.

Ingredients

  • FOR THE BREAD:
  • 2  Small Bananas (in The Peel)
  • 2 whole Eggs
  • ¼ cups Packed Light Brown Sugar
  • ¼ cups Granulated White Sugar
  • ¼ cups Canola Oil
  • 1-½ cup All-purpose Flour
  • ¾ cups Ground Flax Seed
  • ¼ teaspoons Salt
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ cups Walnuts, Chopped (optional)
  • FOR THE TOPPING:
  • 2 Tablespoons Light Brown Sugar
  • 2 Tablespoons All-purpose Flour
  • 2 Tablespoons Unsalted Butter, melted
  • ¼ cups Walnuts, Chopped

Preparation

Preheat the oven to 350 F degrees. Line a baking sheet with foil and place bananas in the skin on the baking sheet. Score the skins of the bananas with a fork at 2 inch intervals. Bake for 20 minutes then remove pan from oven. Allow bananas to cool before removing them from skins and mashing them. For a single batch of this bread you’ll need ⅔ cup of mashed banana; set aside.

In a medium mixing bowl, combine eggs, sugars, and oil. Whisk in the mashed bananas; set aside.

In a large mixing bowl, combine flour, ground flax seed, salt, baking powder, and baking soda. Make a well in the center of the flour mixture. Pour banana mixture into the flour mixture. Stir just until moistened. The batter should remain clumpy. Stir in chopped walnuts if desired.

Spray a 9×5 inch loaf pan with cooking spray. Pour batter into prepared pan.

In a small bowl, combine all of the ingredients for the topping. The mixture should be thick and crumbly. Spoon the mixture over the batter.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. A few crumbs may cling to the toothpick. Cool in the pan for 10 minutes. Remove loaf from pan and cool completely on a wire rack.

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