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1. Preheat oven to 350F. Lightly oil or spray a 9 X 5-in loaf pan. Mash bananas in a medium bowl or large measuring cup. They should measure about 1 1/2 cups. Stir both flours with ground flax seeds, baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl unitl combined, then beat in eggs, rum and vanilla. Stir in bananas. Using a wooden spoon, stir in flour mixture just until combined. Do not overmix. Gently fold in chocolate chips and walnuts. Scrape batter into prepared pan. Smooth top.
2. Bake in centre of oven until a cake tester or skewer inserted into centre of loaf comes out clean, 50 to 65 min. Cover loosely with foil for the last 15 min if top browns too quickly. Remove pan to a rack to cool for 10 min. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top-side up on a rack. Bread will keep well at room temperature up to 3 days or frozen up to 2 months.
From Chatelaine Magazine
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