Banana bread doesn't need to be a sugar bomb to taste good, and this version proves it. Very ripe bananas bring natural sweetness and prebiotic fiber, ground flaxseed adds soluble fiber and omega-3s, and walnuts contribute their own clinically backed prebiotic benefit. Swapping in whole wheat flour bumps the fiber count well above the standard loaf, so this one actually earns its place at breakfast.
Ingredients
- 3 very ripe bananas (the more spotted the better)
- 2 cups whole wheat flour (or 1 cup whole wheat + 1 cup oat flour)
- 3 tbsp ground flaxseed
- 1/2 cup walnuts, roughly chopped
- 2 eggs
- 1/4 cup olive oil or melted coconut oil
- 3 tbsp honey or maple syrup
- 1 tsp baking soda · 1 tsp cinnamon
- 1/2 tsp vanilla extract · Pinch of salt
Instructions
- Preheat oven to 175C. Grease and line a standard loaf tin.
- Mash bananas thoroughly. Add eggs, oil, honey, and vanilla. Whisk to combine.
- Add flour, flaxseed, baking soda, cinnamon, and salt. Stir until just combined — lumps are fine.
- Fold in walnuts, reserving a few for the top. Pour into tin. Scatter remaining walnuts on top.
- Bake 50-55 minutes until a skewer comes out clean. Cool in tin 10 minutes before turning out. Slice when fully cool.
Nutrition Facts (per slice)
| Calories | 225 |
| Total fat | 10g |
| Total carbohydrates | 30g |
| Dietary fiber | 4g |
| Protein | 6g |
| Sodium | 140mg |
Why This Is Good for Your Gut
Very ripe bananas are high in fructooligosaccharides — prebiotic fibers that feed Bifidobacterium. Ground flaxseed provides lignan compounds metabolized by gut bacteria into beneficial enterolignans, plus mucilaginous soluble fiber. Walnuts have documented prebiotic effects in clinical trials. Whole wheat flour adds significantly more fiber than refined flour.
This freezes well sliced, so bake one loaf and stash half for a week when you need it.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.