Banana Bread with Flaxseed

  • Preparation 15 MIN
    Cooking 1 H 15 MIN
  • Makes 1 loaf or 12 muffins
  • Freezes



  1. With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan.
  2. In a coffee grinder or a mill, grind the flax seeds.
  3. In a bowl, combine the flaxseed, flour and baking powder.
  4. In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and mashed bananas and beat for 1 minute. At low speed, add the dry ingredients alternately with the milk. With a wooden spoon, stir in the pecans and dates.
  5. Spread the batter into the prepared pan and bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.


Freezes well.

This recipe can be made into delicious muffins. Place paper liners into 12 muffin cups and fill with the batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

To help you with this recipe

Loaf Pan

This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/12 of the recipe

Content % Daily Value
Calories 330  
Total Fat 14.7 g  
Saturated Fat 6 g  
Sodium (salt) 69 mg  
Carbohydrates 44 g  
Fibre 4 g  
Protein 5 g