I love bananas – fresh, frozen, dried or used in sweets. Glenn, my husband, on the other hand isn’t overly fussed with them. I probably average a banana a day. He would average a banana every few months.
Having said that he loved eating banana bread, so a few years ago, I created this recipe as a way to use up any leftover banana’s in our house (and to get Glenn to eat banana’s). I wanted to make a banana bread that was dense, filling and nutritious, so after lots of google researching, I decided to make it with flaxseeds.
It’s delicious warm out of the oven sliced up with butter or nuttelex on it. It’s also really good cold; toasted or not toasted; with and without butter/nuttelex; with and without honey or rice malt syrup. We have it on occasion for our breakfast, but also have it as a snack. I sometimes take it when I know I will be running around during the day, as it is easy to eat on the run and very filling.
I usually make a loaf then keep slices in the freezer so I can just grab a slice – trust me you only need 1 slice to fill you up, so I freeze it in individual zip lock bags.
|Prep time||Cook time||Total time|
|5 mins||45 mins||50 mins|
Author: Tracey Francis of Essential Olie
- ¾ cup almond butter (I buy the macro wholefoods almond butter and use the whole jar)
- 5 eggs
- ¼ cup coconut oil, melted
- 1 Tablespoon honey
- 1 teaspoon apple cider vinegar
- 2 banana’s
- 4 Tablespoons ground flaxseed meal
- 8 Tablespoons coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- Preheat the oven to 180°C (fan forced).
- Whip together almond butter, eggs, coconut oil, honey, and apple cider vinegar whip together.
- Add banana’s then beat.
- Add flaxseed meal, coconut flour, baking soda and salt then beat.
- Pour mixture into the prepared loaf baking pan.
- Bake for 35-40 minutes (the cake should be brown, glossy and a cake stick comes out clean).
I love it that it goes crispy in my toaster when I toast it. I don’t put anything on it, just have it warm with a hot long black.