Banana bread made with flax seed meal and topped with a crunchy walnut streusel topping.
Every week I buy a bunch of bananas and I typically eat one every morning. A day was skipped here and there this past week and the bananas kept getting more brown speckles. By the end of the week they were over ripe and not appealing to eat. I didn’t want to waste them so I thought, why not make banana bread?
There are so many banana bread recipes out there. And for the most part, they are all similar. So I tried to steer away from the common banana bread and do something a bit different. I had a whole container of flax seed left from my Almond Butter Oat Bites I posted a while ago. I threw those babies in my single serve cup and ground them with the Ninja Mega Kitchen System.
Flax seed meal. Perfect for a “healthier” banana bread.
To keep this bread on the lighter side, I used only ¼ cup of canola oil. The bread is left moist from the bananas, so there is no need in adding tons of extra fat.
The bananas are roasted before being smashed and added to the batter. This causes the natural sugars of the banana to melt into a thick syrup, adding a rich flavor to the bread. You will only need to add a small amount of sugar because the roasted over-ripened bananas will be extra sweet.
More from food