Banana Bread with Flax and Coconut
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I like bananas, but only at a specific time: just after all the green has gone and before any brown spots appear. I hate eating bananas with brown spots--too mushy. Because my banana-eating-window is so narrow it's important that I have a GREAT banana bread recipe. I stumbled across are really good banana bread recipe a while back. Where? I'm not sure because it appears in my recipe binder in a rather cryptic hand-written note.
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The original recipe calls for a stick of butter, two eggs and 3/4 cup of brown sugar. Its more like dessert. So I've tweaked it a little to come up with a healthier version, which in my opinion is just as moist thanks to the coconut oil and a lot more hearty thanks to the flax and whole wheat. Its delicious served warm straight from the oven with a little butter or cream cheese:-)
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Banana Bread with Flax and Coconut
2-3 mashed bananas
1 egg
1/2 cup coconut oil
1/2 c. brown sugar (can be substituted with maple syrup, but the crust is not as crispy and delightful)
1-2 tbs. vanilla extract
1 c. unbleached white flour
1/2 c. whole wheat flour
1/2 c. ground flaxseed
1 tbs baking soda
1/4 tsp salt
1. Preheat oven to 350 degrees and lightly grease a loaf pan.
2. Mash bananas thoroughly and cream together with egg, coconut oil, brown sugar and vanilla extract.
3. Add flours, flax, salt and soda. Mix thoroughly. The mixture will appear dry at first, but continue to stir until all ingredients are thoroughly mixed. Batter will be very thick.
4. Scrape batter into prepared loaf pan and place in center of preheated oven. Bake for 60 minutes or until knife inserted into center comes out clean.
Enjoy!
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