Banana Flaxseed Bread
User Reviews
4.9
Banana Flaxseed Bread
Description
The banana flaxseed bread begins with ripe bananas mashed thoroughly and combined with reduced-fat vanilla Greek yogurt, eggs, safflower oil, vanilla extract, and coconut sugar to form a moist batter. Dry ingredients of all-purpose flour, white whole wheat flour, ground flaxseed, baking soda, cinnamon, and kosher salt are whisked together separately before folding into the wet ingredients carefully to avoid overmixing, preserving tenderness.
The batter is poured into a greased loaf pan, topped with banana slices arranged lengthwise, and baked at 350°F until a toothpick inserted in the center comes out clean. The resulting bread has a soft, moist texture with subtle cinnamon warmth and the nutty funk of flaxseed. Optional mix-ins like chopped nuts or chocolate chips can be folded in to add variety.
This bread balances natural banana sweetness with coconut sugar and a mix of flours for texture and healthful fiber. It holds up well sliced for breakfast or snacks and can be baked as muffins for quicker, individual portions. Cooling on a rack ensures the crumb sets properly.
The loaf freezes well when wrapped tightly, maintaining flavor and moisture for up to three months. Overripe bananas improve sweetness and moisture, so select those with plenty of brown spotting for best results.
Ingredients
- 1 ½ cups banana mashed, very ripe, 3-4 bananas
- ⅓ cup vanilla Greek yogurt reduced fat
- 2 egg large
- ¼ cup safflower oil or other neutral-flavored oil
- ½ teaspoon vanilla
- ⅔ cup coconut sugar or light brown sugar
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- ⅓ cup Flaxseed ground
- 1 ½ teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 banana sliced lengthwise, for topping banana bread
Optional add ins:
- ½ cup pecans or walnuts, or chocolate chips; chopped nuts
Instructions
- Preheat oven to 350°F. Whisk both types of flour, flaxseed, baking soda, cinnamon, and salt together in a large bowl.
- Whisk the bananas, yogurt, eggs, oil, and vanilla together in another large bowl. Add the sugar and continue to mix until combined.
- Add the dry ingredients to the wet ingredients. Beat with a hand mixer or stir with a whisk or spatula until just combined (do not over-mix). If using any additional ingredients like nuts or chocolate chips, stir them in at this point.
- Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Slice a banana in half lengthwise and arrange the slices on top. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Then, remove the bread and cool completely on wire rack.
Notes
- Use very ripe, soft bananas for sweeter, moister bread with concentrated flavor.
- Avoid overmixing batter to keep the bread tender; mix just until dry and wet ingredients are combined.
- Bake as muffins instead of a loaf by reducing baking time to 20-25 minutes at 350°F.
- Freeze wrapped whole or sliced for up to three months; thaw slices individually for easy use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 224kcal | 11% |
| Carbohydrates | 28.8g | 10% |
| Protein | 4.8g | 10% |
| Fat | 10.5g | 16% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 225mg | 9% |
| Potassium | 0mg | 0% |
| Fiber | 3.5g | 14% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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