One to rely on with a twist

Prompted by a friend’s suggestion and with over-ripe bananas in the freezer I decided to experiment with my trusted bread recipe.

I’ve been spending a bit of time on the Paleo mom’s blog  and having read her article on almond flour I’ve decided to add some extra variety to our baked goods.

I would not call this a banana bread per se as it does not have the distinct banana taste of a traditional banana bread although this might still develop over the next day or two.  I baked it last night and had a bite this morning. Our son also tried it and the bread has his approval!

I replaced the yoghurt with mashed banana and used sunflower seed flour and pecan flour instead of the almond flour.

Banana sandwich bread
100 g(1 cup) sunflower seed flour*
100 g (1 cup) pecan flour*
½ cup tapioca flour
1 t bicarbonate of soda
46 g (just less than ½ cup) flax seed meal**
pinch of salt
100 ml light taste olive oil
2 medium sized over-ripe bananas,mashed
1 t apple cider vinegar
4 eggs

Preheat oven to 180°C. Combine the ingredients in a food processor or mix with a whisk in a bowl. Pour batter into prepared small loaf tin and bake for approx. 50 minutes until baked through.

* You can make your own sunflower seed and pecan flour by grinding the seeds / nuts in the food processor.

** As mentioned in my previous post I grind the whole flax seed in the liquidiser to make flax seed meal. It is not as fine as milled flax seed and it actually improves the bread’s texture.

Thank you, Peter!

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