Banana Date Flax Seed Bread
Packed with natural sweetness and wholesome ingredients, Banana Date Flax Seed Bread is the ultimate healthy twist on traditional banana bread. Featuring ripe bananas, pitted dates, and nutrient-rich ground flax seeds, this recipe is naturally sweetened and completely egg-free thanks to its flax egg base. Warm cinnamon and a touch of vanilla add comforting depth, while whole wheat flour ensures a nutritious bite. Whether you’re enjoying a slice for breakfast, as a snack, or dessert, this moist and flavorful loaf is a crowd-pleaser. Customize it with optional chopped walnuts for added crunch and protein. Quick to prepare and perfect for meal prep, this vegan-friendly bread is a guilt-free indulgence that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 cup Pitted dates
- 0.5 cup Hot water
- 2 tablespoons Ground flax seeds
- 6 tablespoons Water (for flax egg)
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 0.25 cup Olive oil or melted coconut oil
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with oil or line with parchment paper.
In a small bowl, combine the ground flax seeds with 6 tablespoons of water. Stir well and let it sit for 5 minutes until it forms a gel-like consistency (this is your flax egg).
Place the pitted dates in a bowl and pour 1/2 cup of hot water over them. Let them soak for 5-10 minutes to soften.
In the meantime, peel the bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
Drain the softened dates, reserving 2-3 tablespoons of the soaking liquid if needed. Add the dates to a food processor and blend until a paste forms. If it’s too thick, add a small amount of the reserved soaking liquid.
Add the date paste, flax egg, vanilla extract, and olive oil (or melted coconut oil) to the mashed bananas. Stir until well combined.
In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
If using walnuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 25.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
