Love is wrapped up in this flaxseed banana bread. Wholesome goodness, ripe bananas, a touch of cinnamon, a dash of vanilla, and a handful of chopped walnuts create the perfect batter. When I pull a loaf of banana bread from the oven, I want to feel good while eating it and after I enjoy the last bite. That's why I love how the addition of flaxseed, whole wheat flour, and Greek yogurt create a nutritious and delicious snack packed with fiber and protein.
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One of the key elements of Mediterranean-inspired cooking is recipes that prioritize healthy fats. In this banana bread, the flaxseed and olive oil offer omega-3s and heart-healthy fats. You can enjoy this bread as a balanced breakfast or a nourishing treat.
What Ingredients do I Need to Make this Banana Bread?
- Very ripe bananas: If the skin is brown, speckled or dark, they're perfect! If it's not, you can bake your yellow bananas in the oven for 15 minutes to ripen them.
- Plain fat-free Greek yogurt: Get a boost of protein and richness without extra fat.
- Extra light olive oil: This is my go-to heart-healthy oil that imparts a mild flavor and helps add moisture.
- Eggs: Also high in protein, eggs will give the banana bread additional structure and richness.
- Dark brown sugar: Blended with molasses, brown sugar adds a touch of caramel flavor and creates a chewier texture.
- Whole wheat flour: You can use regular whole wheat for a slightly nutty flavor, or white whole wheat for a milder taste. Both provide extra fiber without sacrificing taste.
- All-purpose flour: A versatile flour that keeps the bread a lighter texture.
- Ground flaxseed: Rich in omega-3 fatty acids and fiber, flaxseed adds subtle earthy flavor and heartiness.
- Baking soda: A leavening agent that reacts with acidic ingredients, helping the recipe rise and stay fluffy.
- Salt: Just a touch of salt will enhance all the other recipe flavors.
- Ground cinnamon: This cozy spice adds warmth to the recipe.
- Vanilla extract: Made from vanilla beans, this extract adds a sweet aromatic depth to compliment the other flavors.
- Walnuts (Optional): Rich in omega-3 fatty acids, walnuts bring additional heart-healthy benefits and a satisfying crunchy texture to the bread.
How Do I Make Flaxseed Banana Bread?
First, start by preheating your oven to 350°F (175°C). Lightly spray a 9x5-inch loaf pan with cooking spray to prevent sticking. I've been loving how non-stick cooking spray with flour allows your bread to release quickly from the pan. I've also been impressed with how long-lasting my Farberware pans have been. I always get so disappointed with poor non-stick quality, but I have had this pan for years, and it seems to be incredibly long-lasting.
Next, you want to mix your wet ingredients together in a large mixing bowl. First, mash up your bananas with a fork. You could also toss them in a blender or food processor and pulse them gently, but if they're ripe enough, they really won't take much effort to mash up with a fork or two. Plus, who doesn't love the bits of banana interspersed throughout the bread? You definitely don't want to puree the bananas.
In addition to the bananas, add your Greek yogurt, light-tasting olive oil, eggs, and vanilla. Then, whisk everything together gently and fold in your brown sugar.
For the dry ingredients, combine your ground flaxseed, whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon. Whisk together until evenly combined. Make a well in the center of your dry ingredients, and then pour in your wet mixture. Gently stir together the two mixtures. Then lightly fold in the walnuts, if desired. You'll want to avoid overmixing so you don't end up with a dense bread.
Now It's Ready to Bake
Finally, pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake at 350°F for 55 minutes, or until a toothpick inserted into the center comes out clean. Tent your pan with foil for the last 10 minutes of baking to avoid the bread over-browning. Let the banana bread cool in the pan for about 10 minutes before gently sliding it out onto a wire rack to cool completely. This step will prevent the bread from getting squished when you cut it. However, I know there is something to be said for a warm slice of banana bread and a glass of milk...so take your pick!
📖 Recipe
Flaxseed Banana Bread
Ingredients
- 1 ½ cups mashed ripe banana about 4 ripe bananas
- ⅓ cup Greek fat-free yogurt
- ⅓ cup extra light olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup packed brown sugar
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour white wheat or red wheat
- 3 tablespoons ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup walnuts, chopped
- Cooking spray
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Lightly coat a 9x5-inch loaf pan with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, Greek yogurt, olive oil, and eggs. Use a mixer on medium speed to blend until smooth.
- Add Sugar: Add the brown sugar to the banana mixture and continue to mix until the sugar is fully incorporated.
- Prepare Dry Ingredients: In a separate bowl, measure and mix the all-purpose flour, whole wheat flour, ground flaxseed, baking soda, salt, and cinnamon. Whisk together until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the banana mixture. Gently fold in walnuts, if desired. Mix gently until just combined—avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake at 350°F for 55 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil the last 10 minutes of baking to avoid over-browning.
- Cool and Serve: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Jackie Jenkins says
This banana bread recipe sounds delicious, and you don’t have to feel guilty eating it because it’s healthy!!