This Mother’s Day I spent a lot of my time thinking about my grandmother, Jeannine Betsch (nee Morin), who passed away last year. She was an amazing lady who had a killer banana bread recipe. I decided to make her banana bread this morning when I noticed our bananas were a bit past their prime. But, I wanted to see if I could make this recipe with more protein, more healthy fats, no eggs for the wee one, and, most importantly, minus the 1 cup of refined sugar.
Ladies and gentlemen, let me take a bow because this banana bread is delicious, crunchy, not too sweet, and actually very healthy. Per slice, there are ten grams of protein and just 1.4 grams added sugar (from the molasses).
Grammy’s Banana Bread
- 1/2 cup coconut oil (solid, room temperature)
- 5 well-ripe to very-ripe bananas
- 2 flax eggs (Note: I’ve been boiling whole flax seeds in water and keeping the gooey mixture in the fridge. I used 1/2 cup of the mixture in the recipe, but you can also do 3T ground flax seeds with 1/2 C water and let stand.)
- 4t milk or orange juice
- 1/4 cup mollasses
- 2T dried unsweetened coconut
- 1t ground cinnamon
- 1T vanilla extract
- 1 3/4 C whole wheat flour
- 1/4 C vital wheat gluten
- 1 cup walnuts, crushed
- 2t baking powder
- 1t baking soda
- Preheat oven to 350*F
- Combine all wet ingredients in a food processor (or blender) and blend until smooth. Try to reduce whole flax seeds and chunks of coconut oil or banana. You cannot over-mix this.
- Mix dry ingredients well in large bowl.
- Add wet into dry and mix until just combined. If dry, add more teaspoons of milk/orange juice.
- Pour into a greased or lined metal loaf pan and cook at 350*F for 1 hour (325*F if glass pan).
- Remove from loaf pan after letting rest for five minutes. Let cool (cutting in too soon releases the gases that keep it fluffy).