4.9 from 168 votes
Banana Flaxseed Bread
This banana flaxseed bread blends ripe mashed bananas and Greek yogurt with a mix of all-purpose and whole wheat flours, ground flaxseed, and warming spices like cinnamon. Coconut sugar sweetens the loaf, while eggs, vanilla, and safflower oil provide moisture and binding. The loaf is topped with sliced banana for visual appeal and extra flavor. It bakes until a toothpick inserted in the center comes out clean, producing a tender bread with a moist crumb and mild sweetness ideal for breakfast or snacks.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
12
Calories:
224 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 224
% 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.