Healthy Banana Orange Flax Bread Low Fat
Delightfully moist, naturally sweetened, and packed with wholesome ingredients, this Healthy Banana Orange Flax Bread is the perfect guilt-free treat! Combining the natural sweetness of ripe bananas, a burst of citrusy brightness from freshly squeezed orange juice and zest, and the nutty goodness of ground flaxseed meal, this low-fat bread is a nutritional powerhouse. Whole wheat flour ensures a hearty texture, while unsweetened applesauce keeps it tender without added oils. A touch of honey or maple syrup provides gentle sweetness, and optional chopped walnuts add a satisfying crunch. Easy to prepare in just 15 minutes, this vibrant loaf is ideal for breakfast, snacking, or dessert. Plus, it's dairy-free and refined sugar-free, making it a health-conscious choice for any occasion. Bake up this nourishing banana orange flax bread and enjoy its balanced flavors with every slice!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 0.25 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1.5 cups whole wheat flour
- 0.25 cup ground flaxseed meal
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cup honey or maple syrup
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Mix in the orange juice, orange zest, unsweetened applesauce, vanilla extract, and honey (or maple syrup). Stir until well combined.
In a separate bowl, whisk together the whole wheat flour, flaxseed meal, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
If using chopped walnuts, fold them into the batter gently.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 118.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3197 mg | 68% | |
*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.
