Adopted from Julie Morris “Superfood Kitchen” book with few changes to the original recipe.
Makes one loaf
This recipe fills the whole house with the scent of fresh baked apple-banana goodness! It’s great for breakfast or afternoon snack. It’s even more delicious the next day!
- 1 ½ cups whole-wheat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¼ cup vegetable oil or melted coconut oil
- 2/3 cup brown sugar
- 3 tablespoons flaxseed powder
- 1/3 cup milk
- 2 tablespoons agave nectar or honey
- ½ teaspoon vanilla extract
- ½ cup mashed very ripe banana (about 1 banana)
- 1 cup peeled and grated apple (about 1-2 large apples)
- ¼ cup sunflower seeds (or use your favorite nuts or seeds)
- Preheat oven to 350 F. Lightly grease a 9x5x3- inch loaf pan with oil.
- Mix the flaxseed powder with milk in a small cup. Set aside for 5-10 minutes to let the ingredients “gel” ( or use 2 eggs, beaten instead).
- While this “gel” will not rise like a cooked egg, it does serve as an excellent binder in baked recipes. As long as the recipe contains other agents to help rise such as baking soda, this beneficial superseed formula can be used in place of raw eggs with great success.
- In a medium-sized bowl, mix together the flour, baking soda, baking powder and salt. In a large bowl, blend the oil, brown sugar, agave nectar, vanilla extract, prepared flax mixture, mashed bananas and grated apples until well combined. Mix the dry ingredients in with the wet ingredients until combined. Fold in the sunflower seeds.
- Pour mixture into the loaf pan. Bake for 45-50 minutes, or until the top is browned and a toothpick comes out clean. Let it cool before serving.