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Subtly Sweet Chocolate Flax Banana Bread

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Subtly Sweet Chocolate Flax Banana Bread
2011-03-03 Breakfast Brunch
5 2

Flax meal, whole wheat flour, canola oil and honey make healthy substitutes in this lightly sweetened banana and chocolate quick bread.

  • Servings: 3 mini-loaves or 12 muffins


5 Tbsp Canola Oil
⅓ cup Honey
2 Eggs
1 cup Whole Wheat Flour
⅓ cup Flaxmeal
½ tsp Baking Powder
½ tsp Baking Soda
1 cup Roughly Mashed Bananas, about 3 medium bananas
4 oz 60% Cacao Bittersweet Chocolate Baking Bar, chopped into small pieces
⅓ cup Rolled Oats


Preheat the oven to 350 degrees.

Thoroughly spray 3 mini loaf baking tins with nonstick cooking spray.

In a large mixing bowl, whisk together the oil and honey until well combined. Add the eggs and lightly whisk. Add the flour, flaxmeal, baking powder and baking soda. Using a hand mixer, mix on medium speed until combined, about 1 minute.

Gently fold in the mashed bananas and chopped chocolate. Evenly distribute the batter among the three loaf pans.

Sprinkle the tops of the loaves with rolled oats.

Bake for 35 minutes, or until the center is firm when touched.

Remove from the oven and allow the loaves to cool for 15 minutes.

Helpful Tips:

When mashing the bananas, be sure to roughly mash them. Part of what makes this recipe so yummy, are the chunks of bananas in each bite. So be sure that you do not create a puree. Don't be tempted to add more than the 1/3 cup of honey. Between the bananas, honey and chocolate, you will have a loaf that is sweetened just enough for you to enjoy all the yummy components. My family would devour an entire regular size loaf in one sitting, if permitted to do so. To control their appetites, I use 3 mini loaf pans instead. We only serve one loaf at a sitting. This allows us to have some for another day or to share with a neighbor.