Flax Seed-Almond Butter Banana Bread


My little guy Matty has developed a serious banana bread addiction. This is what happens when your children go to school near an amazing bakery.

I tried to look up the recipe for it since the bakery has some cookbooks out but no luck. Which is probably good because I am sure I would not be happy with the amount of sugar and white flour in there. Which is exactly why the little man has made it one of his main food groups.

So I turned to a cookbook called Power Foods – in it is a recipe for banana bread with walnuts and flaxseed. Now this was something I could work with.

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I did make changes to it – instead of whole wheat and all purpose flour, I substituted my new favorite flour – sprouted whole wheat flour – for all of it. It worked perfectly. Also, in place of walnuts I used sprouted almond butter that I had procured at Whole Foods. They have a nut butter grinding station and I made the mistake of taking the kids with me for that. We had to bring a bit of each flavor home.

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And I don’t know about you, but I can’t called it banana bread if there is not chocolate chips in it. I used the darkest chocolate chips I could find at the store to make myself feel better about it.

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My kids crushed it – and my toughest critic had 4 pieces! I made this right before I went to a new couch to 5K running class- it was cooling when I left. When I returned, there were 2 slices left.

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Nice work little ones. And husband.

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Flax Seed-Almond Butter Banana Bread
Modified from Power Foods from the editors of whole living magazine – p. 78 1 loaf serves 8
  • 2 Tablespoons butter melted
  • 1 1/4 cup sprouted whole wheat flour or whole wheat pastry flour/white whole wheat
  • 1/4 ground flax seed
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 whole egg plus 1 egg white
  • 1/4 cup packed brown sugar
  • 1/4 cup sprouted or regular almond butter
  • 1 1/2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas
  • 1/2 cup dark chocolate chips
  1. Oven to 350. Grease a 9×5 loaf pan (spray with canola oil or spread softened butter over all areas).
  2. In a bowl whisk together flour, flax seed, salt, baking powder and soda.
  3. In another bowl, using an electric hand mixer, beat the whole egg, egg white until thoroughly combined. Then add melted butter, sugar, almond butter, vanilla and bananas.
  4. With a spatula, fold in flour mixture and chocolate chips. Don’t over mix- just until all is combined.
  5. Bake 45-55 minutes. Top will be brown and a knife stuck in the middle should not come out with wet batter. Let cool a few minutes in pan, then turn out onto cooling rack (flipping it over so top is, well, on top). Cool completely if you have that sort of self control.


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