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Banana Bread w/Flax


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  • ½ c packed light brown sugar
  • ½ c low-fat buttermilk
  • ¼ c fat-free egg substitute
  • 3 TB canola oil
  • ¾ c unbleached all-purpose flour
  • ½ c whole wheat flour
  • ¾ c ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 c pureed bananas


Servings 10
Cooking time 50mins


Step 1

Preheat oven to 350. Coat a no-stick 8x4 loaf pan with no-stick spray.

In a large bowl combine sugar, buttermilk, egg substitute, and oil. Whisk until smooth.

In a medium bowl, combine the unbleached flour, whole wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix. Add to liquid ingredients. Stir just until blended; do not overmix. Add the bananas and stir to mix.

Pour into the prepared pan. Bake for 40 – 50 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

Per 1/10 of loaf: 202 cal, 8.3 g fat, 0.4 g sat fat, 0 mg chol, 2.4 g fiber, 227 mg sodium

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