Banana Bread and Seed WINNER!

Dear Friends,

It’s late, late, late Tuesday night and I’ve just finished baking another loaf of banana bread and a double batch of Granola. We have an impromptu trip coming up so I’m trying to prepare – Montana isn’t the most plant-based friendly location I’ve been. I”m lucky that with a full kitchen at our disposal on our trip, we’re planning on cooking a lot. It will serve as a great reminder that meal planning is a good idea and makes life much easier, even if we eat pasta twice in a week.

It’s been a busy week full of surprises – both good and bad, a visit from my dear mother (7 half-pints of pesto in the freezer!), and preparation for changes ahead (but isn’t that all of life?). When things get crazy around here, I head to the kitchen. It must be my coping mechanism, the way I deal with life, so it’s a wonder I don’t weigh 800 pounds.

I, like most silly people, often turn my tired bananas into banana bread. We do this so we don’t waste the 42 cents worth of bananas and fail to consider the added cost of all the other ingredients and calories that will be inflicted upon us. This may be the most expensive banana bread I’ve ever made, but it’s super yummy, plant-based, whole grain and more expensive (which makes it better if we’re getting points for being pretentious) than your average banana bread.

Plant-based Banana Bread

2 T. flax meal

4 ½ T water

1 c. sugar – I used Sucanat, but any will work

½ c. unrefined coconut oil (I like the flavor in this)

3 bananas

1 ½ c. fine kamut flour (whole wheat pastry flour would also work)

½ t. salt

¾ t. baking soda

1 T. apple cider vinegar

Preheat oven to 350 degrees. Lightly oil and flour 8×4 bread pan (you could use any other option, just change the baking time).

Combine flax meal and water in a small bowl (your flax “eggs”).  Cream together the coconut oil and sugar, or at least combine well. Add bananas and mix until creamier. Add your flax eggs and combine. In a separate bowl whisk together flour, salt and soda. Add to the banana mixture, stirring just until almost combined. Stir in vinegar until barely combined – it will start streaking white. Quickly pour into your bread pan and bake 50-55 minutes, or until a toothpick comes out clean. Turn out onto cooling rack after 5 minutes in pan. And if you’re like me, you’ll eat it with good, old-fashioned butter, just to negate the vegan-ness of it.

And for the winner of last week’s seed giveaway (using random.org):

SARAH who shared this memory:

The oldest memory I have is picking strawberries with my Mom in the hills. She gave me my love of making jam to say the least……

Sarah – email me at goodcleanfoodblog@gmail.com so I can get your mailing address and send it to rareseeds.com.

I can’t tell you how many memories had berries in them. Reading them was great fun as I was reminded of other memories of mine. Thank you all for sharing.

13 thoughts on “Banana Bread and Seed WINNER!

    • Hooray for winners! And banana bread is the great universal equalizer – everyone is happy with it. And even though it’s essentially cake, we can pretend it’s good for us, right?

    • Yay for bananas! If my kids didn’t go through their phases of liking and not liking them, we’d be in trouble. It’s only because they’re erratic that we ever get brown ones for bread!

  1. I am constantly tossing overripe banana’s in the freezer – I really can never get enough of them though….between morning smoothies, “banana ice cream” and banana bread I never have nearly enough ripened banana’s on hand.

    Nice job on the Banana bread too :)

    …also, how do you store your pesto?

    • I learned that more bananas are sold at Walmart than any thing else in the store. Who knew?
      I store my pesto without having added the “cheese – whatever form yours takes”, salt and pepper in half-pint jars with a thin film of olive oil over the top in the freezer. I add the “cheese” when I prepare the meal. So technically I guess it’s pesto base, not so much whole pesto .

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