Banana Bread and the Flax Egg Conundrum


The first time I read about flax eggs, I pictured a giant seedy chicken laying an orb of flax in a nest.


And yet, the more eggless recipes I read about, the more I saw flax eggs. Why was I looking up eggless recipes? A few of my cousins, in accordance with Hindu vegetarianism, do not eat eggs. I felt like I was discriminating against my family by baking large quantities of breakfast muffins and scones and filling them with several yellow yolks. This morning, I knew I’d be seeing family, and that it was time to extend the olive (a vegetarian treat) branch. It was time to bake Healthy Banana Bread, a recipe I found on Love Food Eat.

Healthy Flax Egg Banana Bread

2 cups whole wheat flour
2 overripe bananas
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup finely chopped dates
2 tablespoon flax seed powder + 6 tablespoons water
1 teaspoon honey
1 tablespoon chopped walnuts

Pre-heat the oven to 300 degrees Fahrenheit.

Mix flax seed powder with water, stir well and leave it aside till gooey. I only had the flax seeds at home, so I put them in a Ziploc bag and mashed them with a rolling pin.

Mash the banana well.

In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. Now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir until combined. Add honey. Knead with hands until the mixture forms a hard dough. Do not add any more water; the dough should be tough.

Fold this into a greased loaf pan and sprinkle walnuts on top.

Bake for 50 minutes, or until it’s well risen, crusty and golden on the outside.

Serve with butter and more honey.

The bread came out heavy and a little dry as this recipe does not include oil or butter. It could have used more dates and honey as well, to give it some sweetness. And yet, for a bread this healthy, it was a great breakfast treat, especially if you want to experiment with maple syrup or fruit on top. Next time, I may add some brown sugar as well, but I am proud of how it turned out.

The flax egg was actually pretty great. The bread rose and didn’t taste overly flaxy and vitamin-like. Best of all, I learned that the flax chicken who laid the egg was raised on a cage-free farm and is still alive and well.

Who doesn’t love a guilt-free start to the morning?

 Post and Photo by Nandini Ahuja. Adapted from Love Food Eat.