What to do with old bananers that are lookin’ a little too gnarly to eat? Bread! You could also “put it in the pizza!” By the way, if you haven’t already noticed, I often add links to random awesomeness. Some references may be a little obscure, so just click on the links if you’re ever wondering, “What the hell is she talking about?!”
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
3 very ripe bananas
1/4 cup ground flaxseed
3/4 cup water
1/3 cup canola oil
1/4 cup coconut milk
1/4 cup maple syrup
2 tsp vanilla extract
Preheat the oven to 350 degrees F. Lightly grease a loaf pan (I believe mine was 9 1/4 x 5 1/4 x 2 1/2 inch.) I had a little extra batter so I made a couple of muffins in addition.
In a small bowl, combine the flaxseed with 3/4 cup water. Whisk to combine and allow it to sit while you prepare your other ingredients.
In a large bowl, sift together the flours, baking powder, salt, cinnamon, nutmeg and sugar.
Peel your bananas and place them in a separate bowl. Gently mash them using a wooden spoon. Add in the flaxseed mixture and stir to combine. Next, add in the coconut milk and stir to combine. Add the oil and stir. Lastly add the maple syrup and vanilla extract. Stir once more to combine.
Add the wet ingredients to the dry ingredients and fold into each other using the wooden spoon. Be careful not to over mix. Fold in the pecans.
Pour the batter into your loaf pan and bake for about 1 hour, or until a toothpick comes out of the center clean. If you notice that the top of the bread is getting a bit too brown (which is ok for this bread) just stick a piece of aluminum foil over the top. To make muffins, divide the batter among 2 cupcake pans (you should have enough for about 16 or so.) Be sure to lightly grease your pan with canola oil spray and bake the muffins for about 22 minutes or until a toothpick comes out clean.