Wondering what to do with those bananas that are starting to turn black and mushy? Over-ripe bananas make the best banana bread. This recipe uses maple syrup instead of sugar and Jovial’s Einkorn All-Purpose Flour. Einkorn is the only wheat left that hasn’t been hybridized and Jovial’s all-purpose flour isn’t sprayed with glyphosate. More information you’ll want to know about wheat can be found here: Are You Still Eating Wheat?
Flaxseed Banana Bread
Author: Recipe Renegade
Ingredients
- 1 Teaspoon Coconut Oil (for greasing pan)
- 3 Mashed, Ripe Bananas
- 2½ cups Jovial All-Purpose Flour
- Generous ½ Cup Maple Syrup or Evaporated Cane Juice
- Generous ½ Cup Freshly-Ground Flaxseed
- 1 Egg
- ½ Cup Milk Kefir
- 3½ Teaspoons Baking Powder
- 1¼ Teaspoons Himalayan Salt
- OPTIONAL: 1 Cup Chopped Nuts (Walnuts, Almonds, Pecans, etc.)
Instructions
- Preheat oven to 350°.
- Grease bottom of 9 x 5 loaf pan with coconut oil.
- Place all ingredients in mixing bowl.
- Mix together until all ingredients are well blended.
- Pour into prepared loaf pan.
- Bake at 350° for 55 minutes or until toothpick inserted into center comes out clean.
- Slide butter knife around edges of pan and remove to cooling rack.
- Allow to completely cool before cutting.
- GLUTEN-FREE VERSION: Replace 2½ Cups Jovial's All-Purpose Flour with 2 Cups Pamela's Baking and Pancake Mix, eliminate salt and add 1 extra egg and 1 extra banana. Bake for 45 minutes at 350° or until toothpick inserted in center comes out clean.
