I had two overripe bananas sitting in my kitchen. Rather than throw them away as most would have, I decided to make banana bread, only to run face-first into a problem – we were out of eggs.
So I did what anyone with my particular mix of stubbornness and Google know-how would do: found an alternative. That alternative came in the form of flaxseed and water.
So, here is a banana bread recipe adapted from The New Good Housekeeping Cookbook (published in 1986).
- Loaf pan
- Food processor
- Large bowl
- Small bowl to mash bananas in
- Measuring cup
- Measuring spoon
- 1 3/4 cup all-purpose flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter or margarine
- 1 cup mashed overripe bananas* (don’t bother measuring it out, just mash 2)
- 1/2 cup pecans, coarsely chopped (optional; I made mine without because we have no nuts)
- 1 tsp grated lemon peel (orange peel will also work in a pinch, but lemon peel tastes better with the banana)
- 2 tbsp flaxseed**
- 6 tbsp water**
- Preheat oven to 350 Fahrenheit. Grease 9×5 loaf pan.
- In large bowl, mix flour, sugar, baking powder, salt, and baking soda. Cut in butter or margarine until mixture resembles coarse crumbs.
- In food processor, blend flaxseed and water until well mixed.
- Add bananas, lemon peel, and flaxseed mixture to flour mixture. Add pecans if desired. Stir until flour is just moistened. Spread evenly into greased loaf pan.
- Bake 55 minutes or until knife in center comes out clean. Cool in pan for 10 minutes before moving to wire rack.