Banana Bread (V)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1-1/2 teaspoons baking powder
- 1/8 easpoonnutmeg
- 1/4 teaspoon ground saigon cinnamon
- 2 flaxseed eggs (or sub 2 large eggs if not vegan, you can still add the flax dry, if you want)
- 3 ripe, mashed bananas (1-1/2 cups)
- 1 cup of sugar (can sub for 1 cup of coconut sugar i have also subbed sugar with 3/4 maple syrup + 1/4 honey and had excellent results)
- 1/2 cup canola oil or melted and cooled coconut oil
- 1/4 cup walnuts (optional)
- Carbohydrate 185.618100236426 g
- Cholesterol 244.025 mg
- Fat 94.4848500030899 g
- Fiber 6.75000012781009 g
- Protein 25.6897500315044 g
- Saturated Fat 58.6876800004906 g
- Serving Size 1 1 loaf (16 slices) (365g)
- Sodium 4264.78750404556 mg
- Sugar 178.868100108616 g
- Trans Fat 7.24453000101938 g
- Calories 1699 calories
Prepare flaxseed eggs and set aside. Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan with coconut oil and set aside. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.You can mash the bananas by hand using a large fork or potato masher. I prefer to use a blender (or food processor would work too) to get the bananas pureed. This should only take a few moments on the puree or liquify setting of your blender.In a medium mixing bowl, combine flaxseed eggs, pureed banana, sugar and oil. Add flaxseed egg mixture to the flour mixture and stir until combined. It's okay if it's a little lumpy. If you are adding nuts, add them to the mixture. Spread the batter into loaf pan.If you are using a 9x5x3 inch pan, bake for 55 minutes to 60 minutes. You can check if it's done by inserting a knife or toothpick into the center and it should come out clean if it's done. When it's done, let the loaf cool in the pan about 10 minutes, then remove from pan and allow to cool completely on a wire rack. Store up to 3 days in an airtight container.
