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I love baking with mashed bananas. Not only does it act as a natural sweetener, but I find it gives breads and loafs a really nice flavor.
This loaf is so yummy that I don’t put anything on it when having it for breakfast. Although it’s called a bread, it tastes more like a loaf cake. It’s healthy, high in fiber and you don’t only have to eat it for breakfast. Enjoy it as a snack with a cup of tea or coffee.
It’s that good!
Yields 10 hearty slices
Place a rack in the middle of the oven and preheat to 350°F. Line an 8 inch loaf pan with parchment paper or use a silicon baking loaf pan that has a natural non stick surface.
In a large bowl, whisk together the bananas, honey and almond milk smooth.
In a separate medium bowl mix together the flour, cinnamon, baking powder, 2 tablespoons ground flaxseeds, salt and pecan pieces.
Fold the dry ingredients into the banana mixture and gently stir just until the flour disappears. Don't over mix.
Transfer into the prepared loaf pan and sprinkle the top with whole flaxseeds. Bake on the middle shelf for 50-55 minutes until golden. Insert a cake tester to check if it's done.