Banana flaxseed bread
I am a sucker for good banana bread. I keep making new versions playing with the ingredients to find new textures and consistencies. This version is more of a bread than cake as it's firmer, dryer and less sweet than a cake. Its best served toasted and buttered and if you want to be 'crazy' spread on some nut butter of your choice with some honey over the top.
Banana flaxseed bread
Ingredients
3 small or 2 large over ripe bananas (almost black would be best)
200g spelt flour (I used half whole wheat spelt and half white unbleached)
100g buckwheat or oat flour
3 eggs (room temp)
1 grated apple
4 tbsp maple syrup or honey
60-80g coconut sugar
100 grams melted butter or coconut oil
80g flax seeds
2,5 tsp baking powder
pinch of salt
70g roasted walnuts
optional - coconut flakes for the top
You could also add sunflower or pine nuts instead of the walnuts, or pecans. Some poppy seeds are also always nice to add, just 2 tbsp or so.
Banana flaxseed bread
Pre heat your oven to 180 C.
Mix the eggs with the sugar, honey/syrup, you want a fluffy consistency and a white-ish colour.
Mix the dry ingredients in a bowl.
Mash the bananas.
On a low heat melt the butter or coconut oil.
Now bit by bit add the dry ingredients to the egg mix, blend slowly.
Add the cooled butter/oil, blend slowly.
Now add the banana and walnuts, again blend slowly.
Butter or grease a cake/bread pan and dust with flour.
Pour the batter into the cake pan and place in the middle of your oven. Bake for between 45min-1hour, depending on the heat of your oven. test by sticking a fortk or knife into the middle of the cake, the fork/knife should come out dry and not coated by dough.
As I mentioned above this bread does best if toasted and eaten with butter or nut butter and a little honey.
