This moist and flavorful banana bread is packed with nutritious flax seeds and crunchy walnuts, making it a perfect snack or breakfast treat. Easy to bake and naturally sweet, it’s a great way to enjoy a wholesome homemade goodie.
Prep Time30 min
Cook Time1 hr 15 min
Total Time1 hr 45 min
Difficulty
Hard
Tips For Better Flavor
Make sure your bananas are very ripe for the best flavor and sweetness.
Gently fold in the walnuts to keep them from breaking up too much.
Check with a toothpick after 50 minutes; if it comes out clean, the bread is done.
Ingredients
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Why You'll Keep Making This
This bread is a healthy twist on a classic favorite. Using flax seeds adds fiber and omega-3s, making it good for your heart. Bananas keep it moist and naturally sweet, while walnuts add a nice crunch and extra nutrients.
Directions
Heat your oven to 325°F (165°C) and greasing two 8x4-inch loaf pans with butter. In a large bowl, mix together the whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, salt, and walnuts. In another bowl, beat the eggs and brown sugar with an electric mixer until the mixture is thick and pale, which should take about three minutes. Then, add the sunflower seed oil, walnut oil, and yogurt to the eggs and mix everything until combined. Stir in the mashed bananas and vanilla extract. Pour this wet mixture over the dry ingredients and gently fold everything together until just combined—don’t overmix. Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about an hour and fifteen minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for about five minutes before transferring them to a wire rack to cool completely.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Simple Serving Suggestions
Enjoy a warm slice with a pat of butter or a drizzle of honey. It also pairs well with a cup of tea or coffee for breakfast or a cozy snack.
How To Store Leftovers
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture and flavor will be lighter and less nutty.
How ripe should the bananas be for this recipe?
Use very ripe bananas with brown spots for the best sweetness and moisture.
Can I leave out the walnuts or replace them with another nut?
Yes, you can omit walnuts or substitute with pecans or almonds if preferred.
What can I use instead of flaxseed meal?
You can use ground chia seeds or omit it, but flaxseed adds a nutty flavor and nutrition.
How do I know when the bread is fully baked?
Insert a toothpick in the center; it should come out clean or with just a few crumbs attached.
Can I make this recipe dairy-free?
Yes, replace plain yogurt with a non-dairy alternative like coconut or almond yogurt.
How should I store the bread to keep it fresh?
Wrap it tightly and store at room temperature for up to three days or refrigerate for up to a week.
Can I freeze the bread after baking?
Yes, wrap it well in plastic wrap and foil, then freeze for up to three months. Thaw before serving.
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