My kids have been bugging me to make banana bread. It’s a reasonable request, but in our house it’s just a little difficult. Our family diet requires that we avoid gluten, anything artificial, sugar, and high oxalate foods. So I came up with this recipe for banana flax bread. I adapted the recipe from a . Note: Oxalate levels are taken from the website. Ingredients: (oxalate levels are in parenthesis) Scant 2 cups freshly ground flax meal (Medium) 1 Tablespoon baking powder (Very Low) the equivalent of ¼ cup of sweetener (will vary depending on sweetener used) 2 eggs (no oxalates) ½ cup water (none) ⅓ cup oil 1 teaspoon vanilla extract 4 bananas (Medium) Combine dry ingredients in a large bowl. In a medium sized bowl, combine eggs, water, oil, and vanilla. Mash bananas in food processor, or through a sieve. Add mashed bananas to egg mixture and stir well. Add wet ingredients to dry, and stir until well combined. Line a cookie sheet with tin foil. Spread bread batter on to cookie sheet. Bake at 350 deg. F, for about 20 minutes. Bread will be springy to the touch and slightly brown when done.  Remove from the oven and let cool before cutting. The easiest way to remove flax bread, and especially banana flax bread is to first cut the bread into pieces, then pick up the tin foil, and flip it upside down. Then, carefully peel the foil from the bottom of the bread.  Here's the final product.  |
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