Egg less Banana Walnut Bread

When I baked bread for one week and blogged about it, I baked this banana bread too. I had enough posts to post for one week and that is one of the reasons why this didn't make it among the other bread posts. I had decided not to post another banana bread recipe but this was so good that I had to post it. After all banana and walnuts makes a classic combination.

I really don't have much to say about my obsession of banana breads, but with this banana bread, my reserve of frozen banana comes to an end. This was very moist, not too sweet banana bread that paired very well with coffee or tea. Its crumb texture was more towards a cake. I am thinking of doubling the recipe and baking in a cake pan to get banana bars next time.

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Adapted from - 101 Cookbooks.
Ingredients: (Makes one 9 X 5 or 8 X 4 loaf)
All purpose flour - 1 cup
Whole Wheat flour - 1 cup
Brown sugar - 3/4 cup (I used lightly packed)
Salt - 1/2 tsp
Baking Soda - 3/4 tsp
Oil - 1/3 cup
Buttermilk - 1/4 cup
Flax egg- 2 TBSP of flax meal whisked with 6 TBSP of warm water (in place of 2 large eggs)
Mashed banana - 1 1/2 cups
Vanilla - 1 tsp
Walnuts -1 cup chopped

Method:
Preheat the oven to 350 F. Grease a 9 X 5 pan ( 8 X 4 will give a better height to the loaf). Set aside. In a bowl, whisk together both the flours, salt, baking soda. In another bowl, whisk together mashed banana, oil, buttermilk, brown sugar and flax egg. Whisk vigorously till everything is incorporated. Stir in vanilla. Add the dry ingredients to wet and stir to combine. Do not over mix. Add walnuts and stir to combine them. Pour into the greased pan and bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes and then turn on to the wire rack to cool completely.

Enjoy.