Banana Bread - 2 Guiding Stars
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Who doesn’t love banana bread? It’s a cozy favorite for packing in lunches or enjoying on a cold weekend afternoon. This updated version of the classic is just as tasty and more nutritious and you’ll be delighted to have this recipe in your box.

Tip: For the best results, make your own flaxseed meal from seeds that are either fresh or have been stored in the freezer in an airtight container. If you have a coffee grinder dedicated to spices, it will produce a nice, fine meal for your vegan “egg” substitute.



  • 2 Tbsp. ground flaxseed
  • 6 Tbsp. water
  • ⅓ cup sugar
  • ⅓ cup applesauce
  • 2 very ripe bananas, mashed
  • ¼ cup + 1 Tbsp. canola oil
  • ⅓ cup skim milk
  • 1 Tbsp. vanilla


  • 1 cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup chopped walnuts


  1. Preheat oven to 325ºF. Line a bread pan with parchment paper.
  2. Soak flaxseed meal in water to gel (5-10 minutes). When set, whisk in remaining wet ingredients.
  3. Sift in flour, baking powder, baking soda, and salt. Stir until just blended. Fold in walnuts and pour into baking pan.
  4. Bake until a toothpick inserted into the center comes out with a fine crumb (45-55 minutes).
Nutritional analysis per serving: Calories 200; Total Fat 10g (13% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 215mg (9% DV); Total Carbohydrate 26g (9% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 9g; Includes 6g Added Sugars (12% DV); Protein 4g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 4% DV; Manganese 25% DV; Copper 20% DV; Niacin 15% DV.
Recipe by Guiding Stars at
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