Heart Healthy Banana-Oat Bread

by Suzanne on February 16, 2010

Who doesn’t love banana bread?!  If they don’t, why do I want to know them?  Seriously, along with eating lots of junk, I do try to make things a little healthier for my family and my self and if it tastes delicious, then all the better.

If you haven’t been introduced to flax-seed you must be living under a rock because it’s a buzz in the health community.  Flax is very heart healthy, rich in omega-3′s+ it has protein and fiber, it’s a super food.  It tastes a bit nutty but over all very mild.  I prefer the organic light ground flax seed because of it’s more mild flavor.  People think they can eat the flax seed whole and get the benefits, but not true it must be ground to get any benefits.  In it’s whole form it just passes through the digestive system.  The great thing about flax is it can be added to baking recipes  in place of eggs because of the fat content in the ground meal.  Flax can be added to smoothies, oatmeal, breads, muffins and cookies.  My kids don’t know the difference when I add it to my pancakes and waffles or oatmeal, although I have never made any one of these straight from the recipe I’m always sneaking in some extra ‘good for you’ stuff.

The second heart healthy ingredient in this banana bread is oatmeal.  Oatmeal has long been noted for it’s cholester0l lowering effects and if your cholesterol is low then fat can’t stick to the lining of your arteries which makes your heart thank you! But did you know that oatmeal can help you feel full longer so dieting becomes easier!   Diet and easier in the same sentence sounds good to me.   Oatmeal is so good in many forms, for 10 reasons to eat more oatmeal just click here and enjoy it’s heart healthy benefits.

Okay I’ll stop the health lesson and get to the yummy recipe.

Heart Healthy Banana-Oat Bread

1 1/4 cup of wheat pastry flour
1/4 cup of ground flax meal
1/2 cup unpacked brown sugar
1/4 cup honey
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
3 T. of canola oil
1 large egg
2 large egg whites beaten
3 large ripe banana’s mashed
1 cup uncooked old fashion oats or quick

Preheat oven to 350 degrees.

In a large bowl stir together bananas, oil, eggs,  honey and oatmeal.

In a smaller bowl mix  rest of the dry ingredients.

Add dry ingredients to wet and stir well.

Spray loaf pan with vegetable spray and add batter to pan.  Bake for 45 to 55 min.

Cool in pan 10 minutes then turn out onto a wire rack.

**To make muffins from this recipe you will want to fill the muffin cup about half full and bake for 20-27 minutes.  Be sure to spray you muffin tin with vegetable spray!**


Shared this post on Hoosier Homemade Cupcake Tuesday, have you been over there?  Fun stuff!

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{ 23 comments… read them below or add one }

Maria February 16, 2010 at 5:31 am

Mmmmmm. I am all over that. That is definitely something I could eat for breakfast…..oatmeal, flaxseed, wheat flour, bananas. I’m sure it is healthier for me to eat it then to not eat it. I think I even have some ripe bananas in the freezer. See ya later, I gotta go make some banana bread.


Suzanne February 16, 2010 at 7:15 am

Maria you have to check the link to the 10 reasons to eat more oatmeal. The guy is funny who writes the stuff, plus I found that there are “16 breakfast holidays” which made me laugh but want to celebrate. Hope you like my healthy version of this bread, Victoria said she couldn’t tell the difference but of course Brad could but he liked it ( what else is he going to say).


Destri February 16, 2010 at 7:50 am

This is perfect! I just told Aaron I needed to find a recipe with flaxseed that I can send him to work with….and in the summer I like to bundle up the kids first thing in the morning and head to the park with breakfast, these will work great. I have everything to make them today even!

except my flax seed is whole….how do I crack it? I usually put it in the blender with smoothies so it gets blended.


Destri February 16, 2010 at 8:40 am

How can I make them into muffins? Same recipe I suppose, just cook a little less?


Destri February 16, 2010 at 8:42 am

one last question…..I have whole wheat flour, will it work like the pastry flour?


Suzanne February 16, 2010 at 12:43 pm

Well I always buy the flax seed already ground into meal, but I’m sure you could grind it like wheat, if you don’t have a wheat grinder I’m sure one of your neighbors does.
You answered your own question about the muffins. The last one you can use wheat flour but you need to get some of the wheat pastry flour because it makes everything lighter or fluffy as opposed to dense. Maybe you could use part wheat flour and part white to get the same result. Ya know I was thinking baking in Utah is different because of the altitude so I sure hope it works the same maybe add some more baking soda.


Suzanne February 16, 2010 at 12:52 pm

Okay did a little looking into grinding them yourself and your are perfectly right to blend then in the blender it also said a coffee grinder would work too!

kelli b February 16, 2010 at 8:36 am

I love using flax seed! I’m experimenting right now with using it as an oil substitute- I’ve read about it online and want to see how well it works. I’m definitely going to try this recipe! Thanks for sharing!


Gayle February 16, 2010 at 10:51 am

Looks yummy!


Mod Podge Amy February 16, 2010 at 11:05 am

Yummeh is right! I love!!

Anyway, thanks for being at MPR today Destri – you rock!


Aubrey February 16, 2010 at 3:12 pm

Thanks for the recipe Suzanne! We LOVE banana bread around here, but I don’t make it very often because we gulp it down with it’s whole stick of butter…I feel guilty thinking it’s a healthy treat! I’m excited to try this! So you have to buy whole wheat pastry flour, you can’t grind it yourself right? I saw what you said about 1/2 wheat and 1/2 white. I’m assuming that is what I will need to do unless I buy the pastry flour?


Suzanne February 17, 2010 at 11:36 am

Hey Aub, you can grind it yourself I find when I do that it is heavier than the pastry flour. The pastry wheat flour will rise up nicely and you won’t have a brick.


Kate February 16, 2010 at 9:39 pm

Darn, darn and darn again. I was all ready to go into baking mode when my youngest son ate 2 bananas straight off! have you tried adding ground almonds or walnuts to this? just adjust the flour content… not so good with people with nut allergies, but they give a Omega boost, albeit in small quantities… Banana bread rocks and it never lasts long in this house.. have even been know to catch my hubby eating the whole cake like a muffin!!!!!!!!!!!!!!!!!!!!!!


Suzanne February 17, 2010 at 11:38 am

Oooooh I haven’t thought of using almond flour but I bet that would be tastey too. Well go out and buy you some more bananas and make your hubby his own little load so he can eat it however he chooses.


joyce February 19, 2010 at 7:48 am

Healthy recipes are what I am looking for this year and this one is one that would be well received in our family. Thanks for sharing.


Suzanne March 16, 2010 at 10:03 am

so glad to you found us let me know how yours turned out.


Sherry February 19, 2010 at 1:26 pm

That looks really good!! I have some flax seed and I keep it in the fridge. I use it in a homemade pizza crust. The kids swear it is the best homemade crust I ever have made. It has a little crisp and crunch to it and it taste great!


Suzanne March 16, 2010 at 10:02 am

in pizza crust that sound yummy, I’ll have to try it.


pamela ponder March 16, 2010 at 8:12 am

those look really good and they are healthy too I like that


Suzanne March 16, 2010 at 10:01 am

thanks pam, hope you enjoy it.


Liz@HoosierHomemade March 16, 2010 at 9:26 am

Thanks so much for joining in the fun on Cupcake Tuesday! This bread looks yummy! You did a great job with your pictures. I hope you stop back next wk and join us!


Magen March 19, 2010 at 12:25 am

Thanks for sharing! I re-shared today… http://maemaedaily.com/2010/03/banana-oat-bread/
Yummy, yummy.


Sandy August 8, 2011 at 5:17 am

This recipe is great – really enjoyed the muffins I made. Do you happen to know the calorie count for a muffin? Thanks


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