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Categories:
flour whole wheat flour baking soda salt ground cinnamon maple syrup overripe bananas ground flax hot coffee coconut oil
Viewed: 64 - Published at: 4 years agoIngredients
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup Grade B maple syrup, at room temperature
- 4 large overripe bananas
- 2 tablespoons ground flax seed
- 1/2 cup hot coffee
- 1/4 cup melted organic unrefined coconut oil
Method
- Preheat the oven to 350° F. Lightly oil an 8 x 4 1/2 x 2 1/2 -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.
