Easy Eggless and Moist Banana-Nut Bread

This has been sitting in the draft for sometime for the lack of a bright picture. I dunno, whenever I decide to make this bread the rain gods decide to bestow upon my town a downpour that quickly turns to deluge with nary a ray of sunshine for a bright picture.. By the time the sun decides to come out I have got no bread left! So what gives? Do dying bananas and rain have a connection?  Now why do I waste my "brain space" with that pointless question? I have no idea. Anyways, I doubled the recipe this time(although the recipe is for only ONE loaf) to ensure that I had some left when the blanket of gloom lifts off.

Picture1: taken on a bight sunny day. Picture2: taken on a gloomy day.No matter what, this is the best Banana Walnut Bread (sans Eggs).While I am not a professionally trained cook, I am extremely confident about quality and the taste-factor of all the dishes I post.After a decade of dabbling in the kitchen I sort of know my way around it and certainly know how to put a great meal together. While that holds true, I am not in the habit of "frequently" attaching adjectives like "Fantastic, Fabulous, Insanely-Good, Best-Ever" to my dishes because I am humble enough to know there is always someone in some-part of the world who can do it better. But I have to say I am badly itching to go over-board with all those adjectives and more for this bread. Base Recipe was taken from here.

Ingredients(Makes One 9X5-inch loaf):

• 1-1/2 Cups All-Purpose Flour
• 1/2 Cup Whole-Wheat Flour
• 1/3 Cup Sugar (1/2 Cup if you want it Sweet)
• 1/2 Cup Walnuts, toasted and roughly chopped
• 2-1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tbsp Bob's Red Mill Flax-seed Meal
• 3 Tbsp Hot Water
• 2 Tbsp Butter, melted
• 2 Tbsp Canola Oil
• 2 Tbsp Buttermilk
• 3-4 Medium Very-Ripe "Cavendish/Chiquita" Bananas
• 1 Tsp Vanilla Extract

 Procedure:

• Sift both the flours, baking powder and baking soda in a large bowl.Add the salt and sugar and stir to combine.

• Add the flaxseed meal to a small bowl along with the hot water. Stir to incorporate. Let it sit undisturbed for 10-12 minutes.

• Peel and roughly mash the banana in a large bowl. To it add the melted butter, oil, flaxseed-water mixture, vanilla extract and buttermilk. Stir to combine.

• Add the toasted and chopped walnuts.

• Mix the dry ingredients with the wet, in small batches. Stir only till combined.

• Grease the 9 X 5 inch loaf pan and line it with parchment paper or aluminum foil. Pour the batter into the pan.

• Preheat the oven to 350 degrees F. Bake at this temperature for 40 minutes. Reduce the temperature to 325 degrees F and bake for 15 more minutes or until toothpick inserted in the center comes clean. 
  
• Cool it completely prior to slicing. Goes well with a cup of Black Coffee or Strong Tea.

Make sure to check couple of similar quick breads: Cocoa-Banana-Walnut Bread, Egg-less Strawberry Walnut Bread.

Note:

• After cooling wrap it in cling wrap and refrigerate. It tastes better the next day. 
• Can be refrigerated up-to a week

Enjoy!