High Fiber Banana Bread

18 May

I LOVE banana bread.


When I was younger, my friend’s mom made the best banana bread. Ever. My friend, Marcy, lived two houses down from me and I always had a knack for showing up at their house to ask her to play at the very moment that a loaf of banana bread was coming out of the oven. We would enjoy a warm slice of heaven before going out to play capture the flag for the rest of the afternoon. Marcy and I are still very good friends and we still laugh about my love for her mom’s banana bread.

While this banana bread doesn’t compare to Marcy’s mom’s, it’s pretty darn good and pretty darn healthy. It’s loaded with fiber and healthy omega-3 fats from the whole wheat flour and flaxseed. I used flaxseed to replace part of the butter in this bread. I replaced half of the butter at a 3:1 ratio with flaxseed. 

High Fiber Banana Bread

Makes 1 loaf

1 1/4 cup whole-wheat flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup flaxseed meal

1 large egg

2 large egg whites

½ teaspoon vanilla

¼ cup unsalted butter, softened at room temperature

1 cup sugar

1 cup mashed ripe bananas

1 cup chocolate chips (optional)

1. Preheat oven to 350° F. Grease one 9×3-in. loaf pan.

2. Sift together the whole-wheat flour, baking soda, and salt in a medium size bowl. Add flaxseed meal to flour mixture and stir to combine.

3. Beat together egg, egg white, and vanilla in a liquid measuring cup with a spout.

4. Beat together butter and sugar in a separate medium bowl using an electric hand mixer until ingredients are well incorporated. Gradually beat egg mixture into butter mixture. Add banana to butter mixture and beat until incorporated. Using a rubber spatula, mix in flour mixture until just incorporated.

5. Pour batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted in comes out clean. Cool for five minutes in pan on a cooling rack. Remove from loaf pans and continue to cool completely on cooling rack.


One Response to “High Fiber Banana Bread”


  1. Whole Wheat Banana Walnut Upside Down Cake | deliciousbalance - September 1, 2013

    […] 20 ripe bananas from my grocery bag. Don’t get me wrong, I love having a loaf of High Fiber Banana Bread sitting on the kitchen counter but 7 loaves of it? That might be a bit much. I decided to […]

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