My Banana Flax Bread is packed with nutritious whole grains, flaxseed and Greek yogurt. When it’s baking in the oven, it will make your whole house smell absolutely delicious!
Banana bread is the ultimate fall comfort food. When the weather starts to get cooler, I often crave warm, comforting foods, and banana bread definitely fits the bill.
We buy a lot of bananas in my house. When they get a little past their prime and start to turn brown, I either freeze them for smoothies or make banana bread. And when it comes to making banana bread, the browner the better. Brown bananas will be softer and sweeter- perfect for a delicious and moist final product.
When I heard that this month’s Recipe Redux theme was Fantastic Freezer Meals, I knew I had to make my Banana Flax Bread. Quick breads like banana bread are perfect for freezing. When I get in a baking mood, I often bake large batches of cakes, cookies, muffins, etc. and then freeze them. This way you always have a convenient, heat-and-eat breakfast or snack when you want one.
You have a few options for freezing when it comes to my banana bread. You can:
– Wrap and freeze a whole loaf
– Slice it and then wrap and freeze the individual slices
– Bake it in a muffin tin instead of a loaf pan and then freeze the individual muffins
I usually freeze the bread in slices or muffins so that I can defrost individual portions when I want a quick, nutritious breakfast or snack. Muffins are a great option for kids. My toddler loves muffins and will pretty much try anything if it’s baked into one. You can serve them plain or with a little almond butter, peanut butter or Greek yogurt for a boost of protein.
My Banana Flax Bread is packed with flavor as well as nutrients. I use a mixture of white whole wheat and all-purpose flour to incorporate healthy whole grains. White whole wheat flour has all of the nutritional benefits of whole wheat flour with a lighter texture and milder flavor. It’s great to use in baked recipes like this one. Ground flaxseed provides plenty of brain-boosting omega-3 fatty acids and Greek yogurt bumps up the protein and calcium. I like to add heart healthy nuts like pecans or walnuts to my banana bread but if you have an allergy or are just not a fan of nuts, you can leave them out or substitute dark chocolate chips. This recipe is featured in my upcoming cookbook, Natural Pregnancy Cookbook, which will be released on September 29!
Banana Flax Bread
Author: The Foodie Physician
Recipe type: Breakfast
- 1 ½ cups mashed, very ripe banana (3-4 bananas)
- ⅓ cup reduced fat vanilla Greek yogurt
- 2 large eggs
- ¼ cup safflower 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 ground flaxseed
- 1 ½ teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts (optional)
- Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
- Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
- Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. 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. Remove the bread and cool completely on wire rack.
Serving size: One Calories: 224 Fat: 10.5g Saturated fat: 1.2g Carbohydrates: 28.8g Sodium: 225mg Fiber: 3.5g Protein: 4.8g