Banana Date Flaxseed Bread Recipe - Allrecipes.com
Banana Date Flaxseed Bread Recipe
  • READY IN ABOUT hrs

Banana Date Flaxseed Bread

Recipe by  

"I'm always searching for healthy recipes, and this one filled the bill. The flaxseeds give the bread a really nutty taste."

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Ingredients Edit and Save

Original recipe makes 1 - 8x4 inch loaf Change Servings
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  • PREP

    10 mins
  • COOK

    55 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
  2. In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
  3. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2006

I sort of made this recipe- I used a couple substitutions. I used half and half whole wheat and white flour; applesauce instead of oil; egg replacer instead of eggs; I ground all the flaxseed; used 1/4 cup brown sugar instead of 1/2 cup white; and added more dates. I made a batch of 10 big muffins and they turned out great. I will definitely make this again. Thanks!

 
Most Helpful Critical Review
Feb 26, 2007

After taking advice from some reviewers and decreasing the sugar to almost half, this bread came out very dry and lacked taste. I doubled the recipe (except for the sugar), so maybe that made a difference. After reading the reviews, I was expecting it to be better, but I was disappointed. I wish I didn't make two loaves. I had to put some leftover cake icing on it to eat it.

 
Nov 14, 2003

Healthy banana bread recipe that doesn't taste "healthy". I wanted to add more flax to our diet and found the perfect recipe. I made muffins instead of a loaf by baking for 30 mins. The flaxseeds give it a nutty flavor and texture. The kids love the muffins.

 
Dec 03, 2003

Excellent Recipe: My modifications: 1) used raisins, instead of dates 2) used all ground flaxseeds, no whole. I had heard that whole flaxseeds should never be used for ingesting or cooking, only ground. So I grounded the whole amount and put it all in there. The result is a nutrient-densed and delicous bread. Thank you!

 
Jan 11, 2006

I just made this & had a slice not ten minutes ago. It is yummy beyond words! And even better b/c it's so healthy. A note to readers, however - flaxseed must be ground before consumption to obtain any health benefits. I replaced the white flour with whole wheat, used four bananas, and sub'd applesauce for oil. I also halved the sugar, but it was still too sweet. The dates & bananas give it ample sweetness. Enjoy!

 
Mar 23, 2007

Grind all the flax seed or just buy it pre-milled. You get no nutritional benefit from whole seeds, they just pass through you. I also used walnuts instead of dates, and used whole wheat flour instead of white. Also added 1/2 tsp vanilla for a little extra flavor.

 
Nov 20, 2006

Love this recipe!! I make it about twice a week. My kids and husband love it and I like the healthy ingredients. I use 3/4 cup milled flax seed. I also use 1/4 cup white sugar and 1/4 cup brown sugar instead of a 1/2 cup of white sugar & instead of a cup and half of white flour, I use 3/4 whole wheat and 3/4 white. I use raisens instead of dates and have also added chopped walnuts.

 
Feb 05, 2005

I really enjoyed the bread. I used the blender to ground the flax seed, substituted 1 TBSP Stevia for the sugar, unsweetened applesauce for the oil & raisins instead of dates. I gave it 4 stars instead of 5 stars only because I wasn't as fond of the whole flax seed texture(will probably ground all the flax seed next time). It is a great way to have a sweet treat that is so much better for you.

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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