Easy Higher Fiber Banana Bread

This delightful banana bread recipe features the unsaturated fats found in olive oil, lending a rich and moist texture, paired with the nutty, fiber-rich essence of ground flax seed and whole wheat flour. Infused with the natural sweetness of banana and dates, this easy banana bread recipe is a delightful twist on a classic favorite. ‍

Here are a few swaps you might consider based on your food preferences, or if you have leftover ingredients that you would like to use up:

1. Swap out the dates for another dried fruit of choice.

2. Use vegetable oil in place of the olive oil.

3. Use white sugar in place of brown sugar.

Now, I’m not one to make you scroll and scroll to find the recipe. Here it is!

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Details:

Serves: 8

Prep time: 10 minutes

Cook time: 50-60 minutes

Ingredients: 

• ½ cup olive oil

• ½ cup brown sugar, packed

• 3 bananas, ripe and mashed

• 2 eggs

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• ½ cup whole wheat flour

• ¼ cup flax seed

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup chopped pitted dates

‍Instructions:

1. Preheat oven to 350 degrees.

2. Lightly grease an 8x4-inch loaf pan.

3. In a large bowl, mix the olive oil with the brown sugar. Then add bananas and mix well.

4. Add the eggs and vanilla extract and mix for about 1 minute.

5. In a separate medium bowl, mix together the flours, ground flax seed, baking soda, baking powder, and salt.

6. Gradually stir the flour mixture into the banana mixture until just incorporated and no dry spots remain.

7. Fold in the 3/4 of the chopped dates.

8. Pour batter into prepared loaf pan, drop the remaining dates onto of the batter, and bake at 350 degrees for 50-60 minutes, or until toothpick inserted into center comes out clean.

9. Allow to cool in pan for at least 10 minutes.

10. Cut the banana bread into desired number of slices and serve on its own, or topped with salted butter or nut butter.

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Don’t forget to save this recipe on Pinterest!

Nutrition:

Serving: 1/8 loaf | Calories: 375 kcal | Carbohydrates: 50g | Protein: 5 g | Fat: 17 g | Saturated Fat: 3 g | Sodium: 276 mg | Fiber: 4 g | Sugar: 29 g

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