“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.” - by tjmallick
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- 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, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Amount Per Serving (16 total)
- Calories
- 182 cal
- 9%
- Fat
- 9.6 g
- 15%
- Carbs
- 22.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 ..." See morein 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."
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