My Banana Flaxseed Bread is the ultimate comfort food plus it's packed with nutritious whole grains, flaxseed and Greek yogurt. This moist banana bread is so easy to make- it only takes 10 minutes to prep. Then, when it’s baking in the oven, it will make your 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. This banana bread with flaxseed definitely fits the bill!
When I don't feel like baking a whole loaf of banana bread, I'll make my Banana Chocolate Chip Muffins. They have all the flavors of banana bread packed into portable muffins. They're the perfect grab-and-go breakfast.
We buy a lot of bananas in my house. I always have some ripening on my kitchen countertop. When the bananas get a little past their prime and start to turn brown, I either freeze them for smoothies or make my easy Banana Flaxseed Bread.
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Why You'll Love This Dish!
- Soooo tasty- banana bread is the ultimate comfort food
- Healthy- packed with nutritious ingredients like whole grains, flaxseed, and Greek yogurt
- Kid-friendly- it's the perfect healthy snack for kids (and adults too!)
- Make-ahead- can be made in advance and freezes well
Doctor's Tips
My Banana Flaxseed Bread is packed with nutrients as well as flavor! I use a mixture of white whole wheat and all-purpose flour to incorporate healthy whole grains into the dish. The dietary guideline recommend that at least half of your grains should be whole grains.
This recipe also contains ground flaxseed, which is a superfood! Flaxseed is packed with fiber and protein to fill you up and keep your digestive system running smoothly.
It's also rich in brain-boosting omega-3 fatty acids, phytonutrients, vitamins, and minerals. To learn more, read my post about the nutritional benefits of flaxseed.
Doctor's Tip:
Ground flaxseed, which is also called flaxseed meal, is produced by grinding whole flaxseeds. Our bodies absorb ground flaxseed better than whole flaxseed. You can buy ground flaxseed or grind it yourself in a coffee grinder or a blender. Adding flaxseed to banana bread, muffins, oatmeal, and smoothies is an excellent way to add a boost of nutrients.
This healthy banana flax bread also contains another one of my favorite ingredients- Greek yogurt. The Greek yogurt keeps the bread nice and moist. It also adds a boost of protein and calcium to this dish.
The Best Bananas for Banana Bread
When it comes to making banana bread, the browner the bananas, the better! Brown bananas will be softer and sweeter with a more concentrated flavor. This makes them perfect for a delicious and moist final product.
You can also use frozen bananas for this banana flaxseed bread. Just defrost them first. Once defrosted, bananas can be used in baking without a problem.
I always keep peeled frozen bananas in my freezer. In fact, a lot of times they are softer than counter-ripened bananas and will add additional moisture to your recipes.
How to Ripen Bananas Fast for Banana Bread:
If you don’t have any ripe bananas, you can ripen them quickly in the oven or air fryer! Then they’ll be perfectly soft and ready to stir into the batter. Read my post on How To Quickly Ripen Bananas in the Oven or Air Fryer.
Ingredients
Ingredient Notes and Substitutions
- Flour- I use a mixture of all purpose and white whole wheat flour. White whole wheat flour has all of the nutritional benefits of whole wheat flour with a lighter texture and milder flavor.
- Bananas- the riper the bananas, the better; you can use defrosted frozen bananas
- Flaxseed- use ground flaxseed in this recipe; it's also sold as flaxseed meal
- Greek yogurt- adds moisture to the banana bread; I use vanilla or plain low fat Greek yogurt
- Oil- I use safflower oil but you can use any neutral-flavored oil like grapeseed, vegetable or canola; this banana flaxseed bread uses no butter
- Sugar- I like to use coconut sugar or light brown sugar
- Optional add ins- you can add heart-healthy nuts like pecans or walnuts to this banana flax bread, if desired. You can also stir in some dark chocolate chips.
How to Make Banana Flaxseed Bread
- Step 1- Whisk the dry ingredients together in a large bowl- both types of flour, flaxseed, baking soda, cinnamon, and salt.
- Step 2- Whisk the wet ingredients together in another bowl- bananas, yogurt, eggs, oil, and vanilla. Add the sugar and continue to mix until combined.
- Step 3- Add the dry ingredients to the wet ingredients. Beat with a mixer or stir with a whisk or spatula until just combined (do not over-mix). If using any additional ingredients like nuts or chocolate chips, stir them in at this point.
- Step 4- Pour the batter into a prepared muffin pan. Slice a banana in half lengthwise and arrange the slices on top. 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. Then, remove the bread and cool completely on wire rack.
Chef's Top Tips
- Use vey ripe, brown bananas- overripe bananas are sweeter, softer, and have a more concentrated flavor. They will add more flavor and moisture to your banana flaxseed bread.
- Don't over-mix the batter- stir until the ingredients are just combined. This will keep the banana bread tender.
- You can bake this batter into banana muffins instead of a loaf of bread. If making muffins, bake at 350°F for 20-25 minutes.
How to Freeze Banana Bread
Quick breads like this banana bread with yogurt and flax, are perfect for freezing! When I get in a baking mood, I often bake large batches of bread, cookies, muffins, etc.
Then I freeze them. That way I always have a quick and healthy heat-and-eat breakfast or snack when I'm hungry.
There are a few options for freezing when it comes to this Banana Flaxseed Bread. You can:
- Wrap and freeze a whole loaf
- Slice it and then wrap and freeze the individual slices
- Bake the batter in a muffin tin instead of a loaf pan and then freeze the individual muffins
I usually freeze this banana flaxseed bread in slices or muffins. That way, I can defrost individual portions rather than having to defrost a whole loaf.
I recommend wrapping the banana bread loaf, slices, or muffins in plastic wrap. Then place them in a large zip-top plastic bag and label them with the date before storing them in the freezer. This banana flax bread will keep well for 3 months in the freezer.
To defrost, let it thaw out overnight in the refrigerator. If you're in a rush, you can heat individual slices or muffins in the microwave until warm.
Recipe FAQs
Yes! When it comes to banana bread, the darker the banana, the better. You want to use overripe bananas that are brown or black, not pale yellow or green. Overripe bananas are sweeter, softer, and have a more concentrated flavor. They will add more flavor and moisture to your banana bread.
You can freeze the whole loaf or cut it into slices and freeze the individual slices. You can also use this recipe to make muffins and then freeze the muffins. I recommend wrapping the banana bread loaf, slices, or muffins in plastic wrap. Then place them in a large zip-top plastic bag and label them with the date before placing them in the freezer. This banana flax bread will keep well for 3 months in the freezer.
If you have a day or two, you can ripen bananas by placing them in a paper bag with other fruit like apples or more bananas. Fold the top of the bag closed and leave it out on the countertop. The fruit release ethylene, a plant hormone that aids in the ripening process. To ripen bananas even faster, you can bake them in the oven at 300°F for 30-40 minutes or in an air fryer at 300°F for 8-9 minutes until the skins are blackened.
You can use a flax egg in place of a regular egg in this recipe. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let it sit for 5 minutes until it thickens. Then use it in the recipe as a substitute for 1 egg.
Yes, you can use frozen bananas for banana bread but you have to let them thaw first. Once defrosted, bananas can be used in baking without a problem. In fact, a lot of times they are softer than counter-ripened bananas and will add additional moisture to your recipes.
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Recipe
Banana Flaxseed Bread
Equipment
Ingredients
- 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 kosher salt
- 1 banana, sliced lengthwise (to top the banana bread)
Optional add ins:
- ½ cup chopped nuts (pecans or walnuts) or chocolate chips
Instructions
- Preheat oven to 350°F. Whisk both types of flour, flaxseed, baking soda, cinnamon, and salt together in a large bowl.
- Whisk the bananas, yogurt, eggs, oil, and vanilla together in another large bowl. Add the sugar and continue to mix until combined.
- Add the dry ingredients to the wet ingredients. Beat with a hand mixer or stir with a whisk or spatula until just combined (do not over-mix). If using any additional ingredients like nuts or chocolate chips, stir them in at this point.
- Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Slice a banana in half lengthwise and arrange the slices on top. 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. Then, remove the bread and cool completely on wire rack.
Notes
- Use soft, ripe, brown bananas- overripe bananas are sweeter, softer, and have a more concentrated flavor. They will add more flavor and moisture to your banana bread.
- Don't over-mix the batter- stir until the ingredients are just combine. This will keep the bread tender.
- You can bake this batter into muffins instead of a loaf of bread. If making muffins, bake at 350°F for 20-25 minutes.
- You can freeze the whole loaf of banana bread or cut it into slices and freeze the individual slices. I recommend wrapping the banana bread loaf or slices in plastic wrap. Then place them in a large zip-top plastic bag and label them with the date. This banana flax bread will keep well for 3 months in the freezer.
Nutrition
About the author
Dr. Sonali Ruder
Meet Dr. Sonali Ruder aka The Foodie Physician- ER doctor, chef, culinary creator & mom.
Lynne M says
Tasty, moist and healthy. Will become my go to Banana bread. Thanks!
Dr. Sonali Ruder says
So happy you enjoyed it! Thanks for leaving a review 🙂