Banana Bread with Dates and Flaxseed
Banana Bread with Dates and Flaxseed is moist and tender, with ripe banana sweetness balanced by caramel-like bits of chopped dates and a gentle nuttiness from ground and whole flaxseed. It’s a wholesome loaf perfect for breakfast, a snack with tea, or a light dessert, offering a soft crumb and a pleasantly toasty aroma in every slice.
- Prep10 min
- Cook55 min
- Serves10
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
- 2
Grind 1/2 cup flax seed in an electric coffee grinder or food processor; set it aside.
- 3
Beat the banana, oil, sugar, and eggs together in a large bowl. In a separate bowl, mix the flour, baking powder, baking soda, salt, ground flax seed, and 1/4 cup whole flax seed. Gradually stir the flour mixture into the banana mixture. Fold in the dates. Spoon the batter into the prepared loaf pan.
- 4
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
- Calories 640.11 kcal High
- Protein 11.33 g Good Source
- Carbs 79.47 g Moderate
- Total Fat 31.74 g High
- Saturated Fat 9.37 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 111.51 mg High
- Sodium 359.05 mg Moderate
- Fiber 4.47 g Moderate
- Sugar 43.47 g High
- Added Sugar 0.0 g Low Source
- Calcium 170.35 mg Moderate
- Iron 3.52 mg Moderate
- Potassium 144.98 mg Low Source
- Vitamin A 18.56 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.6 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
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