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Author Notes: This bread happens to be vegan, low-fat, high in fiber, and full of potassium-packed bananas. But that’s not why I like it. I like it because it makes the house smell like cinnamon-spiked nostalgia and because it’s difficult for anyone to eat a single slice (I love to feed people). The fact that maple syrup stands in for sugar, a little coconut oil replaces the usual butter, and flax seed acts as a binder in lieu of eggs is simply a bonus for those who prefer these alternative ingredients, which, in my opinion, shouldn’t be so alternative.
Makes 10-12 slices
cup unbleached all purpose flour
cup whole wheat flour
teaspoon baking soda
teaspoon sea salt
teaspoon ground cinnamon
cup Grade B maple syrup, at room temperature
large overripe bananas
tablespoons ground flax seed
cup hot coffee
cup melted organic unrefined coconut oil
- Preheat the oven to 350° F. Lightly oil an 8 x 4 ½ x 2 ½ -inch loaf pan, preferably glass or enameled cast iron.
- In a medium bowl, whisk together the flax powder with the hot coffee or water, stir, and set aside; it should become gelationous.
- In a large bowl, whisk the flours with the baking soda, salt, and cinnamon.
- To the bowl containing the flax mixture, add the bananas and mash well. Whisk in the maple syrup, coconut oil, and reserved flax mixture.
- Add the banana mixture to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.