Whole Wheat-Flax Seed Banana Bread

September 22, 2010

I spent all summer eating the same thing for breakfast day-in and day-out. This is not an exaggeration in the least bit. Aside from times when I was traveling, and even then sometimes, my breakfast consisted of Greek yogurt, some type of berries, a little cereal, and a dollop of homemade nut butter.

Maybe that’s strange; in fact, it more than likely is. But for me, breakfast is a particular meal. It really does set the tone for my eating choices throughout the rest of the day, and either makes me feel full of energy or dragging my feet. Anyone else with me on that?

But for the last few weeks, I’ve slowly been stepping out of my self-imposed breakfast box, exploring things like Buckwheat-Greek Yogurt Pancakes and this Whole Wheat-Flax Seed Banana Bread. By keeping a serving of fruit in my breakfast, paired with some healthy whole grains, I’ve found that feel-good breakfasts aren’t really as cut and dried as I’ve made them lately. In fact, breakfast is starting to be a whole lot more fun.

So when I spotted banana bread on the cover of Cooking Light magazine this month, I jumped at the opportunity to put my own spin on an already delicious recipe. My only real complaint about the original was that it called for all-purpose flour instead of whole wheat. In its place I used whole wheat pastry flour, which gives you less gluten development and a lighter texture than regular whole wheat flour (aka it’s better for getting all-purpose flour-like results). If you don’t have whole wheat pastry flour on hand, use a 50/50 mix of whole wheat and all-purpose flour.

Whole Wheat-Flax Seed Banana Bread
Adapted from Cooking Light  
(Printable Recipe)

This recipe calls for baking the banana bread for 55 to 60 minutes. If you prefer your bread to be firm and fully-baked, shoot for 60 minutes. If, however, you are more like me and prefer it to be slightly soft and moist in the center, shoot for something closer to 55 minutes. After eating this for breakfast two days in a row, I can assure you it is even better the second day. 

*3 medium ripe bananas, peeled and mashed
*5 Tbsp. butter, melted
*1/3 cup low-fat vanilla yogurt (I used Danon Light and Fit)
*1/2 cup sugar
*1/2 cup brown sugar
*2 large eggs
*1 tsp. ground cinnamon
*3/4 tsp. baking soda
*1/2 tsp. salt
*1/2 tsp. vanilla extract
*1 1/2 cups whole wheat pastry flour
*1/4 cup ground flax meal

*Preheat oven 350°F. Grease a 9×5-inch loaf pan. Set aside.
*With an electric mixer, beat together the bananas, butter, yogurt, sugars, and eggs until well combined. Beat in the cinnamon, baking soda, salt, and vanilla extract.
*Add in the flour and flax meal and beat until just combined. Do not over mix. Pour patter into prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
*Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

Happy Baking!



  • Reply Lindsey @ FRESH AIR + FRESH FOOD September 22, 2010 at 3:48 pm

    Looks good Madison! I was craving a new post from you and have old bananas. The perfect combo – Madison and brown bananas!

  • Reply asideofsimple September 22, 2010 at 8:23 pm

    I get in the habit of eating the same thing for breakfast every day, too. It just sets my day off right and it's almost as if it's something I can depend on to go right, you know? Or maybe that's just weird…

  • Reply Laura (Blogging Over Thyme) September 22, 2010 at 8:26 pm

    This was meant to be! I have about 6 incredibly ripe bananas sitting in my fridge right now and I've been meaning to make banana bread. Your version sounds delish!

  • Reply Happy.Healthy.Sweet September 22, 2010 at 9:11 pm

    Love anything banana! Can't wait to try this!

  • Reply Nicoleglmt October 12, 2011 at 3:16 am

    This was great! The only thing I did different was apple sauce instead of the yogurt.

  • Reply Kristin January 15, 2012 at 10:33 pm

    My favorite banana bread recipe uses Crisco, which I (guiltily) love baking with. However, I do make low-fat (applesauce/yogurt) oatmeal banana “treats” for breakfast quite often. My complaint with most banana bread recipes contain SO much butter and sugar. It’s like cake! I saw one in Taste of Home called Healthy Banana Bread and it had 2 sticks of butter in it!

  • Reply Buffy October 11, 2012 at 5:44 am

    hi! WOW! I found your recipe here when I google searched “banana bread with yogurt and flax seed.” I’m looking for different versions of my favorites that are a bit lighter and healthier. I made this banana bread tonight using olive oil instead of butter, nonfat yogurt, and a vanilla/almond extract combination and baked for 30 mins in mini loaf/bundt pans! I’m not exaggerating when I say this is one of the best banana breads I’ve ever tasted. The bread is perfectly moist and not overly sweet. I can’t wait to share this with my family and co-workers.

    • Reply Madison Mayberry October 11, 2012 at 2:59 pm

      Oh I’m SO happy to hear that. Thanks for taking the time to leave such a nice comment. It always makes my day to hear when someone makes a recipe on the site that they end up loving.

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