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Flaxseed Banana Bread

by | Jan 15, 2026 | Plantuary

Moist, lightly sweet, and full of wholesome flavor, this banana flaxseed bread is a delicious twist on the classic favorite. Ripe bananas bring natural sweetness and moisture, while ground flaxseeds add a subtle nuttiness and a boost of fiber and omega-3s. The result is a tender, golden loaf that’s perfect for breakfast, snacking, or sharing with friends over coffee. Enjoy it plain or toasted with a drizzle of honey for a cozy treat any time of day.

Flaxseed Banana Bread

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Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups mashed bananas roughly 3 large bananas
  • 2 large eggs
  • ½ cup vegetable oil or other neutral oil such as corn or canola
  • ½ cup sugar
  • ½ cup light brown sugar
  • ½ cup ground flaxseeds
  • 1 ½ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Equipment

  • 8 ½ " x 4 ½ " loaf pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Mixing spoon
  • Spatula
  • Measuring cups/spoons

Method
 

  1. Preheat oven to 325° F. Line an 8 ½ " x 4 ½ " loaf pan with parchment paper.
  2. Mash the bananas with a fork.
  3. In a large mixing bowl, whisk the mashed bananas, eggs, oil, and sugar.
  4. Add the ground flaxseed to the bowl and mix until well combined.
  5. Add the remaining ingredients and stir until well combined. Do not overmix the batter or the bread may turn out too dense or gummy.
  6. Pour batter into prepared pan, smooth top with a rubber spatula.
  7. Bake bread until risen, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, about 50 to 60 minutes.
  8. Let bread cool down in bread pan for 10 minutes.
  9. After 10 minutes, remove bread from pan, place on wire cooling rack, and cool completely.

Notes

Recipe adapted from BreadDad.com
  • Shopping Tip: Choose ripe bananas with plenty of brown spots so bread will be sweeter and more flavorful. Ground flaxseed should be stored in fridge or freezer, so it stays fresher longer.
  • Budget Swap: No flaxseed? Use quick oats or wheat germ for a similar texture and nutrition boost.
  • Allergy Swap: For an egg-free version, substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). To make it gluten-free, use a 1:1 gluten-free flour blend.
  • Storage Tip: Once cooled, wrap the bread tightly or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze slices individually for up to 3 months.