I know there are about eight billion banana bread recipes floating around the interwebs, but I have an entire tropical forest of overripe bananas sitting in my freezer and I need to use them!
I swear, I've never made the same banana bread recipe twice. I am always changing up my recipe, trying new ones, different flavors, exotic add-ins. Today I just wanted something simple. I went with what I had in my pantry, which explains the use of brown sugar and coffee liqueur (which I've discovered is a great substitute for vanilla). It turned out very moist and not-too-sweet, and we all really enjoyed it. This might be the one banana bread recipe I actually make more than once. I hope you like it too!
2 tablespoons golden flax meal
1/4 cup warm water
4 medium to large overripe bananas, mashed
1/3 cup canola oil
1 cup whole wheat flour
1 1/4 cups white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pure vanilla extract (or 1 tablespoon coffee liqueur)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
- Preheat oven to 350 degrees, and grease a standard loaf pan.
- Mix the flax meal and water together, and let stand for several minutes. Stir again before adding to recipe.
- In a large bowl, mix together bananas and oil.
- Add flax mixture, and mix again.
- On top of your wet mixture, gently dump all of the dry stuff. Do not start mixing until all of the dry ingredients are in the bowl.
- Gently mix or stir until everything is well-incorporated. Be careful not to overmix. Batter will be slightly lumpy, and that's okay!
- Pour into loaf pan. Bake for 40-50 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool for at least half an hour before digging in. Slice, butter, and enjoy!
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