This banana bread is full of omega-3s from the flax and walnuts, and has no refined sugar or oil!
Banana bread has always been one of my favorites. The smell while it's cooking is heavenly! My bread is darker in color than banana bread usually is, because of the date syrup. If you substitute maple syrup or cane sugar in the recipe instead, the color will be a more traditional light brown.
If you have a few super-ripe bananas lying around that aren't really good for eating anymore but you don't have time to do anything with them, just peel, slice, and freeze until you're ready to bake, rather than tossing them in the trash. Then you can use them when you're ready (they thaw pretty quickly). Around here, the bananas either disappear before they ripen (I personally can't stand green bananas), or they sit around forever until they are turning to mush.
For a sweeter flavor, use bananas that look more like this...
...than like these perfect-for-eating-straight-from-the-peel beauties.
I've been experimenting with adding more ground flax to my baked goods which ups the fiber and omega-3 content. Ground flax can also reportedly help to decrease cholesterol and blood pressure! If you don't have any on hand, just use an additional 1/2 cup of flour.
The cardamom is optional in this recipe but works really well with the cinnamon and banana, and I recommend adding it if you have some.
I hope you love this banana nut flax bread! Please comment below and let me know what you think!