Banana Bread

2 tbsp unsalted butter, melted plus 1 tsp softened for pan

½ cup whole wheat flour

¾ cup all purpose flour

¼ cup ground flaxseed

¾ tsp coarse salt

¾ tsp baking powder

½ tsp baking soda

1 large whole egg, plus 1 large egg white

½ cup packed brown sugar

1 ½ cup tsp pure vanilla extract

¾ cup over ripe bananas

¼ cup finely chopped walnuts, toasted (optional)

Preheat oven to 350°F. Brush a loaf pan with softened butter. In a bowl, sift together both flours, flaxseed, salt, baking powder, and baking soda.

With an electric mixer on medium-low speed, beat the whole egg and egg white until thoroughly combined. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Then add the flour mixture, and mix on low until just incorporated. Stir in the walnuts by hand.

Pour batter into prepared pan. Bake until golden brown and a tester inserted in the center comes out clean, about 35 minutes for a 9x5x3 inch pan. Let cool slightly in pan on a wire rack before turning out onto rack to cool completely, top side up. The bread can be wrapped tightly in plastic and kept at room temperature for up to four days, or frozen for future delight.