banana bread with pecans and golden flaxseed

There are not many rainy days that have found themselves in Central Texas lately and definitely not many that decide to linger but April has held true to her reputation this week by bringing us plenty of springtime showers.  Today was a cool and wet one; gentle tapping of steady rainfall, birds reveling in the chilly shower and rumbles of thunder in the distance.  It was a perfect day to bake-and so I did.

I still consider myself to be a wholesome bee and do not find myself indulging as much as I used to. Baking has been scarce this year but rainy days make for great exceptions.  As I paced across my kitchen this morning my eyes fell upon two very ripe bananas begging to be a part of something wonderful.

Banana Nut Bread with a wholesome twist.  Nuts and a healthy helping of ground flax seed give this banana bread varied texture.  Flax seed is prized for its many vitamins and minerals, omega-3 fatty acids, and is also rich in fiber.  A slice of this bread with a cup of tea would be perfect to begin your day or snack on as you watch the leaves and flowers dance in the rain.

Banana Bread with Pecan and Golden Flaxseed
Makes 1 Loaf:  8 servings

2 T unsalted butter, melted, plus more (softened) for pan
1/2 cup whole-wheat flour
3/4 cup all purpose flour
1/4 cup golden flaxseed (ground from 2 heaping tablespoons whole)
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, plus one egg white
1/2 cup light brown sugar
1 1/2 teaspoons vanilla bean paste (or equal amount vanilla extract)
2 very ripe bananas, mashed
1/2 cup pecans, toasted and chopped

1. Preheat oven to 350 degrees F.  Grease 9-by-5-by 3 inch loaf pan with butter, set aside.  Whisk whole wheat flour, AP flour, salt, flax, baking powder, and baking soda in a medium bowl, set aside.
2. Put egg and egg white into a bowl of an electric mixture.  Mix on low until well combined, two minutes.  Add sugar, vanilla, bananas, melted butter, and mix until combined.  Add flour mixture, and mix on low speed until batter forms.  Stir in pecans.
3. Pour batter into pan and bake for 35 minutes  or until a cake tester inserted into center comes out clean.  Slightly cool on a wire rack.  Remove bread from pan and cool completely on rack.