Preheat oven to 350˚
Grease and flour two 8X4X2 inch loaf pans
4-5 very ripe bananas, mashed (you’ll want two cups of mashed bananas)
1 cup chopped nuts (I used pecans)
1 cup chocolate chips (optional)
In a small bowl, pour the boiling water over the flax seeds and set aside while you measure out the rest of the ingredients.
½ cup boiling water
¼ cup whole flax seeds
In a large mixing bowl, place
2/3 cup coconut butter
1 1/3 cup brown sugar
2/3 cup unsweetened applesauce
Add the water/flax seed mixture (it should still be warm. And beat for 2-3 minutes (until the coconut butter is broken up).
In a separate bowl, mix
4 cups whole-wheat flour (I prefer Wheat Montana Prairie Gold)
1 Tbs. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
Add the flour mixture and the mashed bananas alternately to the wet ingredients, beating until smooth after each addition. Fold in the nuts and the chocolate chips. Divide batter between the two loaf pans and bake at 350˚ for 50-60 minutes. Remove when the top is golden brown. Let cool for 10 minutes on a wire rack before removing from the pans and cooling completely. OR, remove from the pans and eat immediately—it won’t slice as nicely, but who cares? You could wrap it once it’s cool and wait until the next day to achieve perfect slices, but I’d rather eat it while it’s hot.
If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.
©2013 Anita Strawn de Ojeda
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