Happy National Banana Bread Day! (February 23rd)
Quick breads don’t need to compete with your gut microbiome. Fuel your body and your microbiome with the fiber found in flax and chia in this family favorite flaxy banana bread recipe.
This recipe is very forgiving and easy to adjust based on the size of the overripe bananas in the length of baking time, or the amount of flour added. Look for a dough that holds its shape for a second or two before losing form.
½ cup coconut oil, melted (or any butter or oil of your choosing)
1 scant cup sugar (or less as desired)
3 large eggs
½ cup freshly ground flax seed
2 Tablespoons freshly ground chia seeds
4 overripe bananas
½ cup milk or milk alternative
2 tsp vanilla extract
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 scant cups flour
½ cup coconut flour
2 cups chocolate chips
Option – 1 cup chocolate chips, 1 cup chopped walnuts
- Preheat oven to 350° F. Lightly grease muffin pan.
- In a bowl, combine flour, coconut flour, baking powder, baking soda, and salt and mix until even.
- Combine melted (but not hot) coconut oil and sugar and mix with a hand or stand mixer. Add eggs one at a time until incorporated. If using butter, the mixture will be fluffy and light.
- Mix in ground flax and chia seeds followed by bananas, milk, and vanilla, one ingredient at a time.
- Gradually add flour mixture until just combined.
- Fold in chocolate chips and/or walnuts.
- Evenly distribute the mixture in 24 muffin tins.
- Bake for 22 minutes or until a toothpick comes out clean.
These flaxy banana bread muffins are a great way to introduce more fiber into your diet. Learn about other high-fiber foods on our previous blog post!
Written by Lorilyn Van Dyke, Entegro Health