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Ingredients
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½ cup butter, softened
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1 cup white sugar
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2 eggs
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2 very ripe bananas, mashed
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1 cup self-rising flour
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¼ cup flax seed meal
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½ cup chopped walnuts (Optional)
Directions
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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.
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Beat in the eggs one at a time, followed by the bananas.
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Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts.
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Pour batter into the prepared pan.
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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 (per serving)
182 | Calories |
10g | Fat |
23g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 182 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 21% |
Cholesterol 39mg | 13% |
Sodium 150mg | 7% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 1g | 5% |
Total Sugars 15g | |
Protein 3g | 5% |
Vitamin C 1mg | 1% |
Calcium 40mg | 3% |
Iron 1mg | 4% |
Potassium 103mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.