I’ve made like a hundred different banana breads. (This, this, this, and this). I mean, I love it and it’s easy and makes good meals and snack on the go and is the best possible air freshener for the kitchen. Duh. But now my basic recipe has been revised. Again.
Why? Well, last time you’ll recall I had a change of heart about the excessive use of nut flours in baking, especially in something that had become a breakfast staple of mine. This time, it’s the flax. I have decided to quit using flax meal in my recipes since, well, it doesn’t agree with me. By process of elimination I realized it irritates my system, makes me gassy, and all that jazz.
I did a little reading, and it turns out that flax oil is really unstable (like many nut and seed oils). When you grind up the seeds, it goes rancid when exposed to heat or if not properly stored. If you want to use raw flax, you’re good as long as you buy the whole seeds and grind them yourself. If you’re like me and buy the packs or flax meal and store and use them like any other flour, then you’re doing way more harm than good. Oops.
Thankfully, the recipe was easy to fix and the result is just a nice, tender, rich flavored banana bread that is lovely on its own or slathered with raw almond butter and honey. Bonus that it’s oil and sugar free, so it’s cool for daily consumption
Right now it’s saving breakfast for me since I can just toss a few slices into a baggie and take them to class. Next step is to start making some serious Banana Bread French Toast…
- ⅔ c Coconut Flour
- 1 t Salt
- 1 t Baking Soda
- 1 t Cinnamon
- 1 t Allspice
- 3 Ripe Bananas, mashed (green bananas for 21DSD)
- 6 Eggs
- 2 t Vanilla
- Whisk all of the dry ingredients together and set aside.
- Mash the bananas and beat the eggs and vanilla.
- Add the dry ingredients and mix until well combined.
- Preheat the oven to 350 degrees.
- Pour batter into a greased and parchment lined loaf pan.
- Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.