banana bread with flax seed recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best banana bread with flax seed recipe

I’ve been making banana bread with flax seed for years, and it’s become a staple in our household. The recipe originated from my grandmother, who would often make it for special occasions.

The combination of ripe bananas, moist texture, and subtle nutty flavor from the flax seeds is simply irresistible. My kids love helping me mix the batter, and they can’t get enough of the warm, freshly baked loaves straight from the oven.

Whether it’s a Tuesday or a Sunday, this banana bread is always a hit. I’ve experimented with various recipes over the years, but this one remains my go-to.

The addition of flax seeds not only adds a delightful crunch but also boosts the nutritional value of this beloved treat. It’s perfect for breakfast, snack time, or even as a side dish for family gatherings.

My family and I are hooked on this recipe, and I’m confident you’ll be too once you give it a try.

Banana Bread with Flax Seed

4.6 from 1534 votes

Moist and delicious banana bread enriched with flax seeds for added nutrition. Perfect for breakfast or a snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Banana Bread

2 cups all purpose flour
1/2 cup ground flax seeds
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan or line a muffin tin with liners.
3In a medium bowl, whisk together flour, ground flax seeds, baking soda, baking powder, and salt.
Set aside.
4In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
5This should take about 2-3 minutes with an electric mixer.
6Beat in the eggs, one at a time, mixing well after each addition.
7Stir in the vanilla extract and mashed bananas until well combined.
8The mixture will be thick and chunky.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10Do not overmix.
11The batter will be thick.
12Pour the batter into the prepared loaf pan or divide evenly among the muffin cups.
13Bake in the preheated oven for 50-60 minutes for a loaf or 20-25 minutes for muffins.
14The bread is done when a toothpick inserted into the center comes out clean.
15For muffins, the tops should be golden brown and a toothpick inserted into the center should come out clean.
16Allow the banana bread to cool in the pan for 10 minutes.
17Then, remove it from the pan and let it cool completely on a wire rack.
18For muffins, allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Mixing spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 4.5g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 15g🥩Protein: 4g

📝Notes

Tips: For a healthier option, use whole wheat flour and reduce the sugar. You can also add nuts or chocolate chips for extra flavor.

Banana bread with flax seed is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick breakfast option.

This recipe offers endless possibilities for customization with various mix-ins like chocolate chips or nuts.

When stored properly in an airtight container at room temperature, your banana bread can last up to three days without losing its freshness.

❓ Frequently Asked Questions About Banana Bread with Flax Seed

Q: What is the purpose of adding flax seeds to banana bread?

The primary reason for incorporating flax seeds into this recipe is to increase the nutritional value of this classic dessert. Flax seeds are an excellent source of omega-3 fatty acids, fiber, and protein. They also provide a delightful crunch and nutty flavor that complements the sweetness of the bananas.

Q: Can I substitute other types of nuts or seeds in place of flax seeds?

While you can experiment with other nuts or seeds, keep in mind that each will alter the flavor profile and texture of your banana bread. For instance, walnuts or pecans will add a distinct flavor and crunchy texture, whereas chia seeds might provide a slightly different nutritional profile.

Q: How do I ensure my banana bread turns out moist and not dry?

The key to achieving a moist banana bread lies in using overripe bananas (the spottier they are, the better) and not overmixing the batter. Additionally, make sure to not overbake your loaves – a perfectly cooked loaf should still have a hint of tenderness in the center.

Q: Can I use frozen bananas instead of fresh ones?

Frozen bananas work just as well as fresh ones in this recipe. Simply thaw them at room temperature or speed up the process by microwaving them for 30-second intervals until thawed.

Q: Is it necessary to use buttermilk or can I substitute regular milk?

You can definitely use regular milk if you don’t have buttermilk on hand. However, keep in mind that buttermilk adds an extra layer of moisture and tenderness to your banana bread – so if you choose to substitute with regular milk, you might need to adjust the baking time slightly.

Similar Posts