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flaxseed. chia almond banana bread

Easy Flaxseed Chia Almond Banana Bread Recipe!

This delightful quick bread features the familiar sweetness of ripe bananas, complemented by the subtle nutty notes of almonds, flaxseed, and chia. The loaf offers a moist and tender crumb, enhanced by the textural contrast of the added seeds and nuts.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Baking, Breakfast, Dessert
Cuisine American
Servings 1 loaf
Calories 250 kcal

Equipment

  • 9x5 inch Loaf Pan: Essential for shaping the banana bread during baking.
  • Mixing Bowls (Medium and Large): Necessary for combining wet and dry ingredients separately.
  • Whisk: Ideal for blending dry ingredients together uniformly.
  • Electric Mixer (Hand or Stand): Aids in creaming butter and sugar to achieve a light and fluffy texture.
  • Measuring Cups and Spoons: Crucial for accurate ingredient measurements, ensuring consistent results.
  • Rubber Spatula: Useful for scraping down the sides of the bowl and folding ingredients together gently.
  • Wooden Skewer or Toothpick: Utilized to check the bread's doneness by inserting it into the center.
  • Wire Rack: Important for cooling the bread evenly after baking, preventing a soggy bottom.

Ingredients
  

  • 1 cups all-purpose flour or gluten-free blend
  • 1 teaspoon baking soda
  • teaspoon salt
  • cup unsalted butter softened
  • cup granulated sugar or sugar substitute
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 3 medium
  • cup milk dairy or non-dairy
  • 2 tablespoons flaxseed meal
  • 2 tablespoons chia seeds
  • cup chopped almonds

Instructions
 

  • Step 1: Preheat and Prepare: Preheat the oven to 350F (175C). Grease and flour a 9x5 inch loaf pan. This ensures the bread releases easily after baking, resulting in a beautifully shaped loaf.
  • Step 2: Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, allowing for proper leavening during baking.
  • Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This process incorporates air into the mixture, which contributes to the bread's light and tender texture.
  • Step 4: Incorporate Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next to maintain a smooth batter.
  • Step 5: Add Bananas and Milk: Add the mashed bananas and milk to the wet ingredients, mixing until just combined. Avoid overmixing at this stage, as it can lead to a tough bread.
  • Step 6: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are acceptable at this point.
  • Step 7: Stir in Seeds and Almonds: Gently fold in the flaxseed meal, chia seeds, and chopped almonds. Distribute the seeds and nuts evenly throughout the batter for a consistent flavor and texture in every slice.
  • Step 8: Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Step 9: Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
  • For a richer flavor, toast the almonds before chopping and adding them to the batter. If using frozen bananas, thaw them completely and drain any excess liquid before mashing.

Notes

Variations

Flaxseed, chia, almond banana bread lends itself well to various adaptations.
  • Ingredient Swaps: For a different flavor profile, walnuts, pecans, or macadamia nuts can replace almonds. Spices such as cinnamon, nutmeg, or cardamom can be added to enhance the aroma and warmth. Chocolate chips, dried cranberries, or blueberries can be incorporated for added sweetness and texture.
  • Regional Twists: A tropical version might include shredded coconut or pineapple chunks. A savory adaptation could incorporate a pinch of sea salt and a drizzle of honey on top before baking. A Mediterranean twist might feature a hint of orange zest and a sprinkle of pistachios.
  • Dietary Adjustments: To make it gluten-free, use a gluten-free flour blend. For a dairy-free version, substitute butter with coconut oil or vegan butter and cow’s milk with almond milk or oat milk. To create a vegan version, replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).

Serving Suggestions

This banana bread can be enjoyed in various ways. It is suitable for breakfast, paired with a cup of coffee or tea. It can also serve as a dessert, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch setting, slices can be toasted and served with a smear of cream cheese, ricotta, or nut butter. Additionally, it makes an excellent snack, providing a satisfying energy boost between meals.

Storage Tips

To maintain freshness, flaxseed, chia, almond banana bread should be stored properly.
  • Room Temperature: The bread can be stored at room temperature in an airtight container for up to 3 days.
  • Refrigerator: For longer storage, wrap the bread tightly in plastic wrap or foil and store it in the refrigerator for up to 1 week.
  • Freezer: For extended storage, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag and freeze for up to 2-3 months. Thaw slices at room temperature or in the refrigerator as needed.

Frequently Asked Questions

  • Question 1: Can I use frozen bananas in this recipe?
    Answer: Yes, frozen bananas work well. Be sure to thaw them completely and drain any excess liquid before mashing.
  • Question 2: Can I reduce the amount of sugar in this recipe?
    Answer: Yes, the amount of sugar can be reduced by up to 25% without significantly affecting the texture. Consider using a natural sweetener like maple syrup or honey in smaller quantities.
  • Question 3: What if I don’t have flaxseed meal or chia seeds?
    Answer: If flaxseed meal or chia seeds are unavailable, the recipe will still work, but the bread may not be as moist or nutritious. Consider substituting with an equal amount of oats for a slightly different texture.
  • Question 4: How do I prevent the top of the bread from browning too quickly?
    Answer: If the top of the bread is browning too quickly, loosely tent it with aluminum foil during the last 15-20 minutes of baking.
  • Question 5: Can I add other nuts besides almonds?
    Answer: Yes, other nuts like walnuts, pecans, or macadamia nuts can be substituted for almonds. Adjust the amount to match the original recipe’s quantity.
Keyword Banana Bread, Healthy Baking