This is my Mom’s famous banana bread recipe. I think it originally came from the red-and-white-checkered Better Homes and Gardens recipe book that everyone who got married in the '70s has. This recipe is a bit updated with less sugar, more fiber, and an insane dose of heart-healthy omega-3s (flaxseed, walnuts, and chia seed gel). To make chia seed gel, mix chia seeds with water: one part seeds, nine parts water, and let sit for 30 minutes.
Learn how to make the recipe after the break!
Fear not if you’re short on chia gel — it’s not exactly mainstream, but definitely a worthy addition to your pantry. You can use virgin coconut oil instead, which gives it a really nice texture and flavor and adds a host of health benefits. This is a great breakfast bread or healthy after-school snack for the kiddos! Use organic ingredients when possible.
- ½ cup chia gel * (or virgin coconut oil)
- ½ cup maple syrup
- 2 eggs
- 2-3 ripe bananas *
- 1 ¼ cups whole wheat flour *
- ½ cup ground flaxseed *
- ¾ tsp. aluminum-free baking soda
- ½ cup chopped walnuts *
* = good source of fiber
1. Preheat oven to 375 degrees. In food processor or blender, cream chia gel and maple syrup until fluffy. Add eggs, one at a time. Add bananas.
2. In large bowl, combine dry ingredients. Add banana mixture and walnuts. Pour into loaf pan greased with coconut oil. Bake for 40 minutes.
For this and other fiberlicious recipes, visit For the Love of Fiber.
Serving size: one slice
- Calories: 180
- Total Fat: 7 g
- Saturated Fat: 1 g Cholesterol: 35 mg
- Sodium: 92 mg
- Total Carbohydrate: 27 g
- Dietary Fiber: 6 g
- Sugars: 11 g
- Protein: 5 g
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Photo courtesy of GoodNCrazy