Banana Bread Flax Seed Recipe
This Banana Bread Flax Seed recipe combines ripe bananas, flax seeds, flour, baking soda, eggs, and sweeteners into a healthy, moist loaf. Flax seeds add omega-3s and fiber, enhancing the bread’s texture and nutrition. It's a simple, wholesome treat perfect for breakfast or as a snack.
Equipment
- 1 large mixing bowl
- 1 medium bowl (for wet ingredients)
- 1 loaf pan (9x5 inches)
- Whisk
- Spoon or spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
- 2 ripe bananas mashed (about 1 cup)
- 1/4 cup ground flax seed
- 1 1/2 cups whole wheat flour or all-purpose flour if you prefer
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional for added flavor
- 1/4 cup milk any type – I prefer almond milk for a dairy-free option
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal later.
Mash the Bananas
- In a large mixing bowl, mash your ripe bananas with a fork or potato masher until they reach a smooth consistency. You want about 1 cup of mashed banana, so if the bananas are particularly small, feel free to use an extra one.
Mix the Wet Ingredients
- In a medium-sized bowl, whisk together the eggs, melted coconut oil, vanilla extract, and milk. Add in the mashed bananas and stir everything until well combined. The wet mixture should be smooth and slightly creamy.
Combine the Dry Ingredients
- In a separate bowl, whisk together the whole wheat flour, ground flax seeds, baking soda, salt, and cinnamon (if using). The flax seeds will not only add nutrients but also help bind the ingredients together.
Blend Wet and Dry Ingredients
- Pour the dry ingredients into the wet ingredients bowl. Stir everything together until just combined. Be careful not to over-mix—this can result in dense banana bread. The batter should be thick but spreadable.
Pour the Batter into the Loaf Pan
- Transfer the batter into your greased loaf pan. Use a spatula to smooth out the top, ensuring it’s evenly distributed.
Bake the Banana Bread
- Place the pan in the preheated oven and bake for 50-60 minutes. Check the banana bread after 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s done. If not, bake for an additional 5 minutes and check again.
Cool and Serve
- Allow the banana bread to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely. Slice into 8-10 pieces, depending on how thick you like your slices.
Notes
❖ Flax Seed Tips: If you’re using whole flax seeds instead of ground flax, make sure to grind them first. Whole flax seeds won’t release their nutrients as effectively and may not blend well into the batter.
❖ Sugar Substitutes: Coconut sugar is a great option here, but you can also substitute with honey or maple syrup for a more natural sweetener. Just adjust the liquid ingredients slightly if you choose a liquid sweetener.
❖ Make It Vegan: To make this banana bread completely vegan, substitute the eggs with flax eggs (1 tablespoon of ground flax seed mixed with 3 tablespoons of water per egg) and use plant-based milk.