Nutrient Rich Banana Bread – Recipe

Susan Vega // Savor Your Saturday


February 27  

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.

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