Banana Loaf with Flaxseeds
This loaf starts with four perfectly ripe bananas and finishes moist, soft, and gently sweet. Flaxseeds provide natural binding and a rich, satisfying texture, making this banana loaf both wholesome and comforting.
Yield: 10–12 slices
Ingredients:
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4 ripe bananas
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3 tbsp Loov Organic Ground Flaxseed Powder + 9 tbsp water (replaces 3 eggs)
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70 ml oil (neutral vegetable oil or coconut oil)
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40–50 g coconut sugar
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1 tsp vanilla sugar or vanilla paste
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120 g gluten-free oat flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon (optional)
Optional topping:
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1 banana + 1 tsp coconut oil
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3 tbsp almond butter
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3 tbsp plant-based yogurt
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1 tsp honey
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30 g hazelnut or almond crumble
Instructions:
First, prepare the flaxseed mixture. In a bowl, mix 3 tbsp ground flaxseeds with 9 tbsp water and let sit for 5–10 minutes, until it becomes gel-like.
Mash the bananas with a fork (small chunks are fine). Add the oil, coconut sugar, and vanilla, and mix until combined. Stir in the flax “eggs.”
In a separate bowl, combine the dry ingredients: oat flour, baking powder, baking soda, salt, and cinnamon if using.
Add the dry ingredients to the banana mixture and gently fold until just combined—do not overmix.
Pour the batter into a loaf pan lined with parchment paper or lightly greased with oil.
Bake at 175°C (350°F) for 45–55 minutes, until a toothpick inserted in the center comes out almost clean (banana loaf may remain slightly moist). Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Before serving, slice one banana lengthwise. Heat coconut oil in a pan and fry the banana halves until lightly browned on both sides. Let cool.
In a small bowl, mix the almond butter, plant-based yogurt, and honey. Spread over the loaf and top with the fried bananas and nut crumble.
