Place 1/2 cup flaxseeds in a blender, and process until ground to measure 3/4 cup flaxseed meal. Set flaxseed meal aside.
Preheat oven to 350°.
Beat the banana, sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, flaxseed meal, 1/4 cup flaxseeds, baking powder, baking soda, and salt, and gradually add to sugar mixture, beating until well-blended. Stir in chopped dates. Spoon the batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake bread at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.
Delish! Have made this many times and this is by far the best healthy version of banana bread. Substitued whole wheat flour instead of white for an extra health boost. And I always leave out the dates. Usually make as muffins (baking for 15-20 minutes).
I'm so impressed! I do not like the taste of flaxseed oil and I've never really ground flaxseeds to add to a recipe before, so I was skeptical of how this would taste. There is no outstanding flaxy taste, and the dates are a nice little sweet addition. Overall it's a moist bread with a mild banana flavor. I think this will be my go-too banana bread recipe from now on.
AWESOME recipe!! I love the fact that it is healthier (with the flaxseed meal) and not so sweet. The dates compliment the bananas perfectly. I used toasted pecans insted of the exta 1/4 cup flaxseeds. I'm going to throw away all my other banana bread recipes - this one is the KEEPER!
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