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Sliced flaxseed banana breakfast bread on a wooden board with melted butter and scattered flax seeds on top

Flaxseed Banana Breakfast Bread: Moist and Fiber-Rich

A whole-grain banana bread built on ripe bananas and ground flaxseed, mixed in one bowl and baked into a moist, fiber-rich loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 Ripe bananas, mashed large (about 1 1/2 cups / 350 g)
  • 2 Eggs large
  • 1/3 cup Melted coconut oil or butter (75 g)
  • 1/2 cup Brown sugar, packed (100 g)
  • 1/4 cup Honey or maple syrup (60 ml)
  • 1 tsp Vanilla extract
  • 1/3 cup Milk, dairy or plant-based (80 ml)
Dry Ingredients
  • 1 3/4 cups Whole wheat flour (210 g)
  • 1/4 cup Ground flaxseed (30 g)
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Chopped walnuts, optional (60 g); Leave out for a nut-free loaf

Method
 

Make the Batter
  1. Heat oven to 350 F / 175 C. Grease a 9x5 inch loaf pan or line with parchment paper.
  2. Mash bananas in a large bowl until mostly smooth with a few small lumps left.
  3. Whisk in eggs, melted coconut oil, brown sugar, honey, and vanilla until the batter looks glossy.
  4. In a separate bowl, whisk flour, ground flaxseed, baking soda, baking powder, cinnamon, and salt.
  5. Fold the dry ingredients into the wet mixture just until no streaks of flour remain, don't overmix.
  6. Stir in milk and walnuts, if using, with a few gentle folds.
Bake the Bread
  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean and the center reads 200 F / 93 C.
  3. Cool the loaf in the pan for 10 minutes, then turn it out onto a wire rack.
  4. Let the loaf cool completely, about 45 minutes, before slicing for clean cuts.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture.
  • Don't overmix once flour is added, or the crumb turns tough.
  • A dark metal pan bakes faster than glass, check at 50 minutes.
  • Let the loaf cool fully before slicing for clean cuts.