Mini Banana Bread Loaves with Flaxseed

This recipe for Mini Banana Bread Loaf has to be one of my all time favorites for so many reasons. First, it’s an awesome recipe and makes moist flavorful bread perfect for breakfast or a snack. It is also so healthy because it is made with nonfat Greek yogurt and ground flaxseed. I am a huge fan of using nonfat Greek yogurt because it has no fat, very few carbohydrates and is high in protein. Flaxseed is often called the “most powerful” plant food there is. It’s linked to so many benefits including reducing cholesterol, menopausal symptoms, constipation and arthritis. It also aids in protection against cancer, diabetes and heart disease. Lastly, you don’t even need a mixer so cleanup is a snap. When I taught the Kid’s Cooking Class a week ago in Park City, this recipe was a huge hit!

Mini Banana Bread Loaves with Flaxseed

Cook Time:

25 minutes

Prep Times:

15 minutes


10 servings


2 cups all-purpose flour (you can use whole wheat)
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup ground flaxseed
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
Cooking spray


1. Preheat oven to 350°F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, flaxseed, vanilla and walnuts, if desired in a large bowl, mixing well. Pour batter into 4 (5- x 3-inch) mini loaf pans coated with cooking spray. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

20 thoughts on “Mini Banana Bread Loaves with Flaxseed”

  1. These look great, I love this healthy version. Would be great for my kids! By the way, you asked what granulated erythritol was on my blog…it’s a sugar alcohol that I use in place of sugar because it doesn’t effect my glucose levels. I like it better than things like splenda, because it’s actually a naturally-occuring substance in fruit and fermented foods.

  2. made this bread for sunday breakfast, and LOVED IT! my favorite banana bread recipe, ever! keep more of these healthy breads coming! 🙂

  3. Thank you for sharing this delicious recipe. I made the bread as muffins today to go with my kids lunch and they came out wonderfully moist. I didn’t have any yogurt, so I subbed with the same amount of sour cream. I had enough batter to make 12 muffins and 1 small loaf.

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