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Saved 10/19/11 to Healthy Recipe Group

Super Omega-3 Banana Nut Bread


Super Omega 3 Banana BreadThis is my Mom’s famous banana bread recipe. I think it originally came from the red and white checkered Better Homes and Gardens recipe book that everyone who got married in the 70′s has. It’s a bit updated with less sugar, more fiber, and an insane dose of heart-healthy omega-3s (flax seed, walnuts, and chia seed gel). To make gel, mix chia seeds with water – 1:9 ratio, 1 part seeds, 9 parts water, and let sit for 30 minutes.
 
Fear not if you’re short on chia gel – it’s not exactly mainstream, but definitely a worthy addition to your pantry. You can use virgin coconut oil instead, which gives it a really nice texture and flavor and adds a host of health benefits. This is a great breakfast bread or healthy after school snack for the kiddos! Use organic ingredients when possible.
 
Image courtesy of GoodNCrazy

INGREDIENTS

* = good source of fiber

  • ½ cup chia gel * (or virgin coconut oil)
  • ½ cup maple syrup
  • 2 eggs
  • 2-3 ripe bananas *
  • 1 ¼ cups whole wheat flour *
  • ½ cup ground flaxseed *
  • ¾ tsp. aluminum-free baking soda
  • ½ cup chopped walnuts *

PREP

1. Preheat oven to 375 degrees.  In food processor or blender, cream chia gel and maple syrup until fluffy. Add eggs, one at a time. Add bananas.
2. In large bowl, combine dry ingredients. Add banana mixture and walnuts. Pour into loaf pan greased with coconut oil. Bake for 40 minutes.
 
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Nutrition Facts

Serving Size: 1 Slice

  • Calories: 180
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 35 mg
  • Sodium: 92 mg
  • Total Carbohydrate: 27 g
  • Dietary Fiber: 6 g
  • Sugars: 11 g
  • Protein: 5 g
Cheney14771325 Cheney14771325 1 year 5 weeks
I've made the version with coconut oil before, and it's turned out well. Today I used chia gel, but I wasn't expecting great things because of the previous comments. I don't have a food processor, so I just whisked the chia gel into the maple syrup until it was well combined. I poured the mix into 12 individual muffin tins and baked for 25 minutes. It turned out great - same as usual, with a more nutty, instead of coconut taste. It's got a dense texture, but that's because there's not a lot of rising agents in the mix - I really like it though.
krawl3r krawl3r 1 year 17 weeks
Ok, so I made it with the coconut oil instead of chia gel. Once you put maple syrup and coconut oil in a blender, then poof, you get butter. No fear, it turned out really yummy. I also substituted the flour with spelt flour. It was quite good.
SBirdy SBirdy 1 year 32 weeks
I agree with Nancy3033756, How do you get the chia gel and maple syrup to fluff? I did nuttyness of it. Next time I will make with the virgin coconut oil.
smwolfgang smwolfgang 2 years 41 weeks
How many slices does this recipe make?