Healthy Banana Bread with Flax
I've been tweaking the quantities and ingredients a bit to try and come up with the perfect healthy banana bread. I think this recipe turned out perfect.
I've been tweaking the quantities and ingredients a bit to try and come up with the perfect healthy banana bread. I think this recipe turned out perfect.
- Carbohydrate 50.9536500006652 g
- Cholesterol 46.53 mg
- Fat 9.328715 g
- Fiber 7.41332486770482 g
- Protein 8.22195250000276 g
- Saturated Fat 2.7333425 g
- Serving Size 1 1 Serving (150g)
- Sodium 315.586500217847 mg
- Sugar 43.5403251329603 g
- Trans Fat 0.770916499999998 g
- Calories 303 calories
Step-by-step
- Preheat your oven to 375.
- Beat the eggs in a bowl and add the vanilla extract.
- In a separate bowl mash the bananas.
- Add the bananas and apple sauce to the egg mixture.
- Optionally you can use to apples you've pureed in a food processor.
- Combine all of the dry ingredients.
- Blend all of the ingredients together.
- Add the chocolate chips at the end.
- Pour it into a greased bred pan, bake for 45-55 minutes.
- Great dessert for kids lunches.
Standard quick breads rely heavily on refined flour and melted butter to create a tender crumb, whereas this formulation swaps those fats for pureed fruit and fiber-dense seeds. Applesauce introduces moisture and pectin without the high saturated fat content of dairy butter, yet its higher water content alters the structural setting time inside the oven.
Managing Structure with High-Moisture Substitutions
Whole wheat flour contains jagged bran particles that sever gluten strands, preventing the smooth, elastic network typical of white bread. Mixing equal parts whole wheat and white flour balances structural integrity with nutty flavor development. Flax seeds absorb significant amounts of free liquid during the initial mixing phase, acting as a hydrocolloid that thickens the batter before thermal coagulation occurs. Fold chocolate chips in precisely at the end of mixing to prevent them from sinking to the bottom of the denser batter.
- Bake at 375 degrees Fahrenheit until a wooden skewer inserted into the center emerges clean, typically requiring 45 to 55 minutes.
- Cool the loaf completely on a wire rack to allow the internal starch molecules to fully set and firm up the sliceable texture.
- Store the finished bread in an airtight container at room temperature for up to three days to maintain optimal moisture levels.
