Last week when faced with 3 overly ripe bananas, I decided it would be really fun to bake banana bread with my toddler. I can hear everyone laughing as I write this…I probably won’t be doing that again for a while, and unless you have lots of extra ingredients to make up for all that will end up on the floor, and all day to clean after it goes in the oven, I suggest you bake this yourself. I just decided to create a recipe from what I had in my pantry, and it turned out to be a really tasty, low sugar, high fiber version of the classic.
Holly’s Hippie Banana Bread*
* ¼ cup organic brown sugar
* ½ tsp organic vanilla
* 4 tbsp ground organic flax seeds, mixed with 3/4 cup water
* 1 ½ cup organic bananas, mashed
* 2 cups organic oat flour
* 2 tsp aluminum free baking powder
* ½ tsp fine sea salt
* ½ tsp baking soda
*organic walnuts and cinnamon for sprinkling
Heat oven to 350° Fahrenheit.
Mix sugar, vanilla, and flax seed/water mixture.
Combine dry ingredients in a separate bowl.
Stir dry ingredients into banana mixture.
Pour in bread loaf pan (9×5×3 inches) (I greased mine with coconut oil)
Sprinkle chopped walnuts and cinnamon on top, just before putting in the oven.
Bake 45 minutes, or until toothpick inserted in center comes out clean.
*This is a vegan recipe, but you’ll never miss the milk, eggs or butter!
Try it, you’ll like it! Please come back and leave a comment after you make it- I love hearing from you.
My son enjoyed the process so much, and when his daddy came home he ran to him and said, “NANA-BED!” That moment was worth every bit of the clean-up, and I’m sure I’ll be doing it again very soon. Oh- and next time I plan to add chocolate chips.