Galactagogue Banana Bread


My baking has taken a backseat to taking care of a kid, but I was able to bake this Galactagogue Banana Bread for my wife in an attempt to stimulate her production of breast milk (plus we had a bunch of old bananas leftover after a few days in the hospital).


I made a few minor tweaks to the recipe (the directions) but mostly left it as is. I wasn’t able to find ground fenugreek, though I did find it in pill form at CVS. The recipe is really just a regular banana bread with a few extra ingredients, which, with the whole wheat flour, gave it a heartier taste. I added butterscotch chips because that’s what my wife likes.

All in all, this was a completely satisfactory banana bread. It wasn’t anything to write home about, but it was not terrible. It was still consumed by three adults over just a couple of days.


Based on this recipe.


2 tbsp. flax seed meal
4 tbsp. water
1 3/4 cup (224 g) whole wheat flour
1 1/4 cups (100 g) quick cooking oats
1/2 tsp. kosher salt
1 tsp. baking soda
4 tbsp. brewers yeast
1 tsp. ground fenugreek (optional)
1/2 tsp. ground cinnamon
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
1 cup (200 g) dark brown sugar
1 1/4 cups mashed bananas (~3 medium bananas)
2 tbsp. whole milk
1 tsp. vanilla extract
1/2 cup pecans/walnuts, chopped
1/2 cup chocolate chips


  1. Heat oven to 350 degrees. Line a 10″ loaf pan with parchment paper, then grease the parchment paper.
  2. In a small prep bowl, combine water and flax seed meal. Set aside as other ingredients are prepared.
  3. In a medium bowl, whisk together the dry ingredients.
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high speed for for 2 minutes until light and fluffy.
  5. Reduce speed to low. Add eggs one at a time beating until each is incorporated, then add banana and milk.
  6. Add the vanilla and flax seed mixture, then increase speed to medium for 1 minute.
  7. In three parts, fold dry ingredients into wet ingredients.
  8. Fold in the nuts and chocolate chips, then scrape into the prepared loaf pan.
  9. Bake 50-60 minutes, or until inserted cake tester comes out clean (mine took 60 minutes in an 8.5″ loaf pan). Let cool 10 minutes, then remove banana bread from the pan to cool completely.

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