Just in time for Lent, I doctored up my favorite banana bread recipe.
Wheat germ is a good source of magnesium, folate, potassium, phosphorus, thiamin, zinc, and vitamin E. Flaxseed is high in fiber, Omega-3, lignans, and protein. Chia seeds are also a good source of fiber, Omega-3, and protein. All of these are also rich in antioxidants, so it’s a good way to pack a lot of nutrients into a tasty package for the whole family!
- 3 ripe bananas
- 3/4 cup sugar
- 1 stick (1/2 cup) unsalted butter, melted and slightly cooled
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 1/4 cup wheat germ
- 2 tablespoons flaxseed
- 2 tablespoons chia seeds
- 1 teaspoon vanilla
Preheat oven to 350˚. Grease one bread-loaf pan or (approximately) a 24-count mini muffin pan.
Mash the bananas and the sugar with a fork or potato masher. Stir in the butter and the egg until well combined. Add in all of the dry ingredients and gently stir until incorporated. Pour into pan; bake as a loaf for 50-60 minutes or as muffins for 14-16 minutes. It is done when a toothpick (I actually use a piece of dry spaghetti) comes out clean.