Flax Banana Bread
Discover the wholesome charm of Flax Banana Bread, a moist and nutrient-packed twist on the classic favorite. This easy-to-make recipe combines ripe bananas, protein-rich Greek yogurt, and a touch of pure maple syrup for natural sweetness, while ground flaxseed and whole wheat flour add a boost of fiber and heart-healthy omega-3s. Lightly spiced with cinnamon and featuring optional chia seeds or crunchy walnuts, this loaf is perfect for breakfast, snacking, or a wholesome treat. Ready in just over an hour, this guilt-free banana bread pairs well with coffee, tea, or a dollop of nut butter. Bake it today and enjoy a delicious balance of flavor and nutrition!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium ripe bananas
- 2 eggs
- 0.5 cup plain Greek yogurt
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 0.25 cup ground flaxseed
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 tablespoon chia seeds (optional)
- 0.5 cup walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, Greek yogurt, maple syrup, and vanilla extract to the bowl. Whisk together until fully combined.
In a separate medium-sized bowl, mix the ground flaxseed, whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt. Stir to combine.
Slowly fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
If using chia seeds and/or chopped walnuts, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 123.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 522 mg | 40% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2811 mg | 60% | |
*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.
