Courtney's Bangin' Banana Nut Bread
2 tablespoons ground flax seed
3 tablespoons water
3 to 4 ripe banana, mashed (The riper the better!)
1/3 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 1/3 teaspoons baking soda
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts)
1/4 cup seeds/nuts to top loaf
1. Preheat the oven to 350 degrees Fahrenheit. Grease loaf pan. Mix ground flax and water in a small bowl, set aside.
2. Add oil to mashed banana, and mash a bit more until well mixed. Don't worry about making it smooth, the bananas should be a little lumpy.
3. Mix in the sugar, flax mixture, vanilla, and spices. Sprinkle the baking soda and salt over the mixture and mix in. Mix in flour and desired amount of nuts (try adding them 1/4 cup at a time.)
4. Pour mixture in prepared pan. Add seeds/nuts to the top of the loaf. Bake for 45 minutes to 1 hour. Test doneness by inserting a butter knife into the loaf. It should come out clean. Cool the bread on a rack to keep the edges from getting soft. Enjoy!
- The sugar can be adjusted to taste pretty easily, molasses or other sweetener generally works fine in this recipe, if you're using liquid sweetener (i.e. molasses) increase the flour a little bit. The dough should be soft and sticky, but still definitely doughy. - Chocolate chips also make a wonderful addition to this bread, just go easy unless you dramatically reduce the sugar or have an intense sweet tooth to satisfy.- If you have bananas that are overripe, but not enough time to make bread right now, throw them in the freezer. Not only will they keep a long time, but freezing them intensifies the flavor.
Source of recipe: This recipe is a modification of the recipe on this website:http://www.elise.com/recipes/archives/001465banana_bread.php