Recipes
Flax Seed Banana Bread
By: Margie Wirth
I have not tried the pumpkin yet. I will eventually. Because pumpkin is wet, it may take a little longer to bake. I would be mindful of that. I got the recipe online and modified it for the bananas. I have not tried adding nuts yet, but I am sure it would work. I think this bread is delicious.
Details
- Prep Time:
10 min - Cook Time:
20 min - Ready In:
30 min
Servings: 5 pieces
Ingredients
- 2 cups flax meal
- 1 teaspoon baking powder
- 1 teaspoon sea or regular salt
- ⅓ cup olive oil ( I do not measure this, I just do a big swirl)
- 3-4 Tablespoons of agave (I don't measure this, again just add big swirls)
- 4 eggs , whisked
- add mashed bananas, or a half can of pumpkin, or blueberries or chopped apples.
- 1 teaspoon of cinnamon, ginger, nutmeg or whatever you like.
Directions
- In a large bowl combine flax meal, baking powder, spices and salt
- In a smaller bowl, mix together sweetener of choice, eggs, fruit and olive oil
- Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
- Pour batter into a 11-by-7-Inch baking dish ( I use a round cake pan)
- Bake at 350° for 20 minutes or so until a knife comes out clean
- Remove from oven and cool
Would you please post how many bananas you used or what the cup measurement is for mashed bananas? 1/2 cup, 3/4 cup? I would like to try the recipe.
Hi, Nancy. It would be helpful to know how much banana to add to the batter. Thanks in advance.
I just made it with pumpkin and added nuts. It's very good! Thanks, Margie.
Sorry the directions were wrong to begin with. I made it this afternoon and didn't even notice. No water needed, Tami. Baking powder- no baking soda! Sorry.
Hi - I'm interested in truing to convert this so that it is vegan. Any suggestions? Also, how much water is used in this recipe? Thanks!