Banana-Flax Bread

By nlhartman

Makes four 6-inch or two 9-inch loaves. You can make this bread ahead of time, wrap tightly in foil and store in a resealable plastic bag in the freezer. Defrost for a quick breakfast.

Ingredients

• Cooking spray
• 2 sticks unsalted butter, at room temperature
• 1/2 c. sugar
• 4 eggs, beaten
• 1 t. pure vanilla extract
• 6 overripe bananas, mached
• 2 c whole-wheat flour
• 2 c. all-purpose flour
• 2 T. ground flaxseed
• 2 t. baking soda
• 2 t.salt

Preparation

Step 1

1. Preheat oven to 350.
2. Coat four 6-inch loaf pans with cooking spray.
3. Using a stand mixer fitted with the whisk attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes.
4. Reduce the speed to medium and mix in the eggs one at a time, then the vanilla.
5. Fold in the mashed bananas.
6. In a medium bowl, whisk both flours, flaxseed, baking soda and salt. With the mixer running at low speed. Gradually add the flour mixture to the butter mixture. Beat until just combined(do not overmix).
7. Divide the batter among the prepared loaf pans.
8. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes for 6-inch loaves(or one hour for 9-inch loaves).
9. Let cool in pans on a wire rack.