Wholewheat Flax Banana Bread

6. Banana BreadPin


I normally don’t agree to the tag “best” most of the time. Isn’t it a very subjective word or feeling? I always feel that the best is yet to come. If we feel that the moment is the best, then we may pull ourselves from trying to achieve something better than that best. Confused? Hehe… I am so sorry about it then… 😉


As soon as I saw this recipe which claimed to be the “Best Banana Bread” ever, I had to try.  After all, I am totally bananas about bananas. 🙂 As usual, I made my own tweaks to make it partly wholewheat and added some flax to it. I have always felt that the nutty flavor of our humble wholewheat flour goes very very well with bananas. I don’t know which one to choose – my first favorite or this one. They taste equally good! But I guess I have baked this one more often that the other one, because of the health quotient and moreover, I love how the buttermilk makes it extra moist despite the limited banana use. I sincerely suggest you to try this. Taking pictures of this has been difficult, as it disappears over breakfast each time it is baked… hehe…


Posted on this day:


2014: Dulche De Leche Bundt Cake

2015: Mexican Hot Chocolate




Wholewheat Flax Banana Bread

Course Cakes
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Author Rafeeda


  • 1 cup wholewheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup milled flax
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1/2 cup oil
  • 2/3 cup raw sugar
  • 2 large bananas mashed (approx 1 cup)


  • Preheat oven to 160 degrees. Spray and flour a large loaf pan and set aside.
  • Whisk or seive the dry ingredients - flours to salt - well and set aside.
  • In another bowl, beat eggs, buttermilk and oil using a whisk till well combined.
  • Add in the sugar and mashed bananas and whisk till the sugar is completely dissolved.
  • Tip in the whisked dry ingredients and fold the batter using a spatula till incorporated - do not over beat.
  • Pour into the prepared pan and bake for an hour or an hour 15 minutes till skewer inserted in the middle of the loaf comes out clean.
  • Allow to cool in the pan and then flip onto a cooling rack to cool completely before slicing and serving.

Join the Conversation

  1. Awesome recipe rafee, what a perfect texture you achieved at end… I totally love it .Also,I love that you used wheat flour here.It makes this recipe healthier…

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  2. What a lovely texture…looks awesome

    1. Rafeeda AR Author says:

      Thanks a lot Kaveri…

  3. Perfectly made banana bread. Love it

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  4. moist and a healthy one

    1. Rafeeda AR Author says:

      Thanks a lot Ruxana…

  5. Very nice rafeeda!The texture looks great!I wanna try wheat flour version but is it taste really good?I am always confused and then go for white flour itself !

    1. Rafeeda AR Author says:

      I always love baking with wholewheat flour… it gives a nice nutty flavor to your bakes, though the batter may look slightly thicker than the normal apf batter… Thanks a lot Shazia…

  6. I’m a fan of anything that says ‘bananas’. This looks fantastic!

    1. Rafeeda AR Author says:

      Thank you so much Kanak…

  7. Banananananana! I love it in any form… I am intrigued by the color of the bread. is it because of the flax seed? I will invariably use chocochips! 😛

    1. Rafeeda AR Author says:

      Hehe… The color you can say is both the flax and the wholewheat… 🙂 Thanks a lot dear… Somehow I love my banana bread plain…

  8. I can’t get enough of banana bread, esp. when made with healthy ingredients. This looks really super!

    1. Rafeeda AR Author says:

      Thank you so much Angie…

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