Eat: Banana Nut Bread

By Carrie Cahill Mulligan

3 eggs
1 cup canola oil
1 1/2 cups sugar
1 tbsp. vanilla extract
1 cup whole wheat pastry flour
1/3 cups ground flaxseed meal
1 2/3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 tbsp. ground cinnamon
5 ripe bananas, mashed
2 cups chopped nuts (optional)

Preheat oven to 325 degrees. Grease and flour two loaf pans. In a large bowl, beat together eggs, sugar, oil and vanilla. In a second bowl, combine dry ingredients. Add dry to wet ingredients and mix well. Fold in bananas and optional nuts. Pour into prepared pans and bake 60 to 70 minutes. Remove from oven when fully baked in the center. Cool 5 minutes, then remove from pans and cool fully on a wire rack.

Carrie Cahill Mulligan makes heirloom knit hats from her home in Canaan, N.H. Learn more at