I am a banana bread freak. I hope I’m not the only one out there… Anyways, I was in the mood for some banana bread but wanted to make it healthier than I normally would make it. My husband does not eat banana bread (mainly because I put chocolate chips in it) so I knew I could experiment with the recipe I normally use.
- 2 cups whole wheat flour
- 2-4 ripe bananas (I used 4. Like I said, I’m a freak)
- 3 tablespoons ground flax seed
- 6 tablespoons water
- 3 tablespoons chia seeds
- 2 tablespoons honey
- 2 teaspoons cinnamon (I use much more…)
- 1 teaspoon baking power
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- pecan pieces (optional)
- vegan chocolate chips (from Trader Joe’s, and optional)
Preheat oven to 300 degrees F.
1. Mix ground flaxseed with water in a small bowl. (I buy normal flaxseed and grind it at home.) As you stir, the flaxseed and water will turn doughy. Set aside.
2. Combine dry ingredients (flour, chia seeds, cinnamon, baking power, baking soda, salt ) and stir.
3. Mash up the bananas and then add them, honey, the flaxseed mixture, and the chocolate chips and pecan pieces to the dry ingredients.
4. Pour gooey goodness into a bread loaf pan (I use a baking stone).
5. Bake for 55-60 minutes. You will know when the bread is down when you can stick tooth pick in the middle and it comes out clean.
The consistency is very dense and not as “fluffy” as traditional banana breads. I think the pecan pieces add a good texture (that is the primary reason I use them.)