This banana bread is a staple in our house. I almost always have some on hand in the breadbox or freezer for a quick breakfast or snack. I got this recipe from a co-worker years ago and have modified it to make it a little healthier. I swapped the all-purpose flour for whole wheat, cut the sugar in half and have added ground flaxseed to the recipe. It’s quick, simple and very tasty. You can make a nice big loaf or divide it into mini-muffin tins for a kid-friendly snack.
Banana Flaxseed Bread (Makes 1 Loaf or 48 Mini-Muffins)
1/2 cup butter
1/2 cup unbleached sugar
1/4 cup ground flaxseed
2 eggs
3 medium ripe bananas (mashed)
1 3/4 cups whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Additional Ingredients
I always add an extra ingredient or two for variety since it’s a favorite in our house. The other day I added a 1/4 cup of whole flaxseed for a little extra crunch. Here are some other suggestions. I’ve tried all of them (with exception of the nuts, since I have nut allergy).
1/4 cup – whole flaxseed, sunflower seeds or pumpkin seeds
1/2 cup – raisins, cranberries, coarsely grated zucchini, nuts or chocolate chips
Preheat oven to 350F. Grease a 9X5X3 inch loaf pan or mini-muffin tins.
Cream butter, sugar and flaxseed until fluffy. Beat in eggs one at a time until smooth. Add mashed bananas and blend in.
Add flour, salt, baking soda and baking powder to the banana mixture. Stir only to moister. Add any additional ingredients and stir.
Pour dough into a 9X5X3 inch loaf pan and bake for 45 – 60 minutes or divide dough into mini-muffin tins and bake for 9 – 13 minutes.
