a moist, seed-topped loaf bread
Preheat the oven to 180°C (350°F). Grease a loaf pan and line it with parchment paper.
In a bowl, mix the flour, baking powder, baking soda, salt, and flaxseeds.
In another bowl, whisk together the eggs, sugar, yogurt, oil, vanilla, and mashed bananas.
Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and sprinkle extra flaxseeds on top.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool before slicing.
How to Make
Prepare your dry and wet mixes separately.
Combine gently to avoid overdeveloping gluten, which keeps the bread soft.
Use flaxseeds generously for a crunchy topping and a nutty bite inside.
Bake until golden brown and fragrant, then let rest before serving.
Variation
Nutty Touch: Add walnuts, almonds, or sunflower seeds.
Chocolate Twist: Mix in chocolate chips for a dessert-style loaf.
Citrus Flavor: Add orange or lemon zest for freshness.
Savory Option: Reduce sugar and add grated cheese and herbs instead.
Tips
