Banana bread without the guilt... This bread is hard to beat because it is very flavorful and full of the good stuff. No white flour, only wheat, flaxseed meal, and oats mixed with buttermilk and eggs, making for a healthy start or snack during the day.

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

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  • Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl.

  • Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.

Nutrition Facts

216 calories; protein 4.9g 10% DV; carbohydrates 31g 10% DV; fat 9.2g 14% DV; cholesterol 46.6mg 16% DV; sodium 162.9mg 7% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2016
It is good--especially when smothered with butter after toasting it. My bananas ended up at 1 1/2 cups mashed. I followed the recipe as written, and it was done after only 47 minutes for me. I would definitely add walnuts the next time. I always appreciate having healthy alternatives to recipes for quick breads because it makes for a better breakfast accompaniment. Thanks for the recipe! Read More
(2)

Most helpful critical review

Rating: 2 stars
08/04/2017
I found this bread to be an unnecessarily expensive banana bread using buttermilk and a stick of butter. To top it off I could taste the buttermilk and I thought it detracted from the taste of the bread. After letting it sit in the fridge overnight I thought it tasted better but I still think it's expensive to make. Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/28/2016
It is good--especially when smothered with butter after toasting it. My bananas ended up at 1 1/2 cups mashed. I followed the recipe as written, and it was done after only 47 minutes for me. I would definitely add walnuts the next time. I always appreciate having healthy alternatives to recipes for quick breads because it makes for a better breakfast accompaniment. Thanks for the recipe! Read More
(2)
Rating: 2 stars
08/04/2017
I found this bread to be an unnecessarily expensive banana bread using buttermilk and a stick of butter. To top it off I could taste the buttermilk and I thought it detracted from the taste of the bread. After letting it sit in the fridge overnight I thought it tasted better but I still think it's expensive to make. Read More
(2)
Rating: 5 stars
08/19/2018
I hadn’t too many bananas so I did the recipe and half (I added a half of all ingredients to what it already called for). I also added about 1 tablespoon of vanilla and 1 tablespoon of allspice. Next time I am going to try honey instead of all the sugar and just oat flour and flaxseeds and coconut oil instead of melted butter. I will update my post once I do that. The changes made a loaf and 24 mini muffins. Mini muffins cooked about 20 - 25 minutes and loaf was about 65 minutes. Read More
(1)
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