Banana Walnut Bread with Flaxseed
You can store the banana bread wrapped well in plastic wrap at room temperature up to four days but this will never last four days so do not worry about storage. 

Makes 1 loaf, serves 8 or 2 p-i-g-s.

2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan
3/4 cup whole-wheat flour  (don't use that worthless pasty lily white flour stuff so minimize the all-purpose flour)
1/2 cup all-purpose flour
1/4 cup ground golden flaxseed, (from about 2 tablespoons whole) (These are great nutrition for something)
3/4 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, plus 1 large egg white
1/2 cup brown sugar (again don't use that lily white sugar)
1 1/2 teaspoons pure vanilla extract
3/4 cup mashed very ripe bananas (about 2 medium bananas)
1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped

Preheat oven to 350 degrees.  Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.  Now brush your hair out of your eyes and butter a 9-by-5-by-3-inch loaf pan, and set aside.  Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment or with a hand-held mixer or a very strong arm,  mix on medium-low speed until well combined or your arm is going to fall off, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds or you are totally exhausted.  Stir in walnuts.  Pour batter into buttered pan.  Bake until golden brown and a cake tester (toothpick) inserted into the center comes out squeaky clean, about 35 minutes. Let cool slightly in a pan on a wire rack. Invert bread to un-mold; re-invert, and let cool completely on rack.  The banana bread is best if served the next day.  So wait until the next day then quietly stuff the whole loaf into one's mouth with sheer delight.