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This superfood banana bread is a nutritional powerhouse and a delicious way to fuel your day! Made with whole wheat flour, oats, and a mix of seeds and nuts, it’s packed with fiber, healthy fats, and essential vitamins and minerals. Bananas bring natural sweetness and are rich in potassium, which supports heart health and muscle function. Flax seeds offer plant-based omega-3 fatty acids for brain and heart health, while pumpkin seeds and almonds add magnesium and protein to keep you energized.

 

Perfect as a breakfast or snack, this banana bread has a balanced mix of nutrients and a hearty, satisfying texture. With just a hint of sweetness from the dried figs and a warming touch of cinnamon, it’s a treat that’s as good for your body as it is for your taste buds. Enjoy it plain or topped with a bit of nut butter for an extra boost of protein and flavor!

 

Since the recipe has no added sugar, very ripe bananas will add natural sugar. The riper the better. This recipe is also a good anti-waste idea, don’t throw away your bananas even if they start to turn brown. Use them for this recipe!

 

For alternatives, you can swap flax seeds for chia seeds, almonds with another nut you prefer. You can also use fresh figs or choose another fruit. Choose one that is not too juicy.

 

Dr. Blake’s Top Tip: Make this bread vegan by substituting flax eggs (1 tablespoon of flax seeds and 3 tablespoons of water for each egg) and use plant based milk plus a tablespoon of apple cider vinegar instead of buttermilk.

  • Yield: 8 servings 1x

Ingredients

Scale

2 big or 3 small very ripe bananas

2 eggs

3/4 cup buttermilk

1/3 cup olive oil

3/4 cup whole wheat flour

1 cup rolled oats

2 tsp baking powder

2 tbsp pumpkin seeds

3 tbsp flax seeds

1/4 cup almonds

8 dried figs (natural, no sugar added)

1 tsp cinnamon

1/4 tsp salt

Instructions

  1. Preheat your oven to 350ºF.
  2. Start by mashing the bananas on a plate.
  3. In a bowl, add the two eggs, buttermilk and olive oil. Add the mashed banana and mix.
  4. In another bowl, mix the dry ingredients – the whole wheat flour, oats, baking powder, pumpkin seeds, flax seeds, almonds, salt, cinnamon and dried figs.
  5. Pour the mashed banana mixture into the dry preparation and mix everything together so that it is smooth. Pour into a 9×5 inch loaf pan covered with parchment paper. For a little decoration, you can add oatmeal, pumpkin seeds and on top. Bake for 50 minutes.
  6. Once the banana bread is cooked, wait 10 minutes before removing it from the pan. You can eat it as it is or add a nut butter as a topping.

Notes

Superfood Banana Bread (vegan Version):

 

If you want a vegan version, choose a plant milk like coconut milk instead of buttermilk. For the eggs, mix 2 tbsp powdered flax seeds with 2 tbsp water. Let it sit for 10 minutes  and use it like an egg.

Nutrition information for the vegan version:

Yield: 8 servings

Analysis per serving

Calories (kcal) 335

Protein (g) 6

Carbohydrates (g) 35

Total Dietary Fiber (g) 7

Total Sugars (g) 10

Added Sugar (g) 1

Fat (g) 21

Saturated Fat (g) 3

Cholesterol (mg) 0

Calcium (mg) 547

Magnesium (mg) 201

Phosphorus (mg) 112

Potassium (mg) 359

Sodium (mg) 82

Find it online: https://www.thecookingdoc.co/recipes/superfood-banana-bread/