Banana Bread Flax Seed Recipe
Banana Bread with flaxseed is a nutritious twist on the classic recipe. Overripe bananas, flaxseed meal, whole wheat flour, baking soda, and cinnamon are mixed with eggs, honey, and vanilla. The batter is baked at 350°F until golden brown. Flaxseeds add fiber and omega-3s, making this bread both healthy and delicious.
Equipment
- Large mixing bowl
- 2 medium-sized mixing bowls
- Whisk
- Wooden spoon or spatula
- 9×13-inch baking pan or 2 standard loaf pans
- Measuring cups and spoons
- Fork or potato masher (for mashing bananas)
- Oven
Ingredients
- 5 medium ripe bananas mashed
- 2/3 cup vegetable oil
- 4 large eggs or flaxseed egg substitutes for a vegan option
- 2 teaspoons vanilla extract
- 1 cup white sugar or coconut sugar for a healthier option
- 1/2 cup ground flax seeds
- 3 cups all-purpose flour or a mix of whole wheat and all-purpose
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup reduced-fat vanilla Greek yogurt
- 1 1/2 cups white whole wheat flour
- 1 teaspoon cinnamon optional
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Set your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan or two standard loaf pans with parchment paper or non-stick spray.
- In a small bowl, mix 4 tablespoons of ground flaxseed with 12 tablespoons of water. Let sit for about 5 minutes until it thickens and becomes gel-like.
- In a large bowl, mash the ripe bananas using a fork or potato masher until smooth, leaving some small chunks if desired.
- Add vegetable oil, eggs (or flaxseed mixture), vanilla extract, and yogurt to the mashed bananas. Stir until well combined.
- In another bowl, whisk together the white sugar (or coconut sugar), ground flax seeds, all-purpose flour, white whole wheat flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Avoid overmixing to keep the bread light and fluffy.
- If desired, fold in chopped walnuts or chocolate chips.
- Pour the batter into the prepared pan(s) and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!.
Notes
1. Flax Seeds Enhance Nutrition:
Flax seeds not only add a subtle nutty flavor to the banana bread but also boost its health benefits. They are packed with omega-3 fatty acids, fiber, and antioxidants, making this recipe more nutritious than traditional banana bread.
2. Perfect for Make-Ahead Baking:
This banana bread stores wonderfully. You can bake it ahead of time and keep it fresh by wrapping it tightly in plastic wrap or storing it in an airtight container for up to 4 days at room temperature. It also freezes well for up to 3 months—just slice before freezing for easy portioning.
3. Customize for Your Preferences:
This Banana Bread Flax Seed Recipe is highly adaptable. You can easily make it vegan by substituting eggs with flaxseed eggs, add a handful of chocolate chips for a sweeter treat, or incorporate your favorite nuts for extra crunch. The flexibility allows you to create a banana bread that suits your taste perfectly.