Being in the house so much lately, COVID-19, I've had to be creative in the kitchen for some variety. I never really liked banana bread, but since we had some very ripe bananas staring at me in my fruit bowl, I thought I'd put them to good use. We enjoyed this bread with our Sunday morning coffee. I was so happy with the finished product. Enjoy!
3 very ripe medium-large bananas
1 tbsp pure vanilla extract
1 cup of sugar
1 tsp baking powder
1 tsp baking soda
2 tbsp cinnamon
1/4 cup unsweetened coconut flakes
2 cups all-purpose gluten-free flour
3/4 cup chopped walnuts
1/2 cup unsweetened plain almond milk
3 tbsp fresh ground flaxseed
1/4 cup boiling water
First, boil some water and place 3 tbsp ground flaxseed in little prep bowl and pour in the hot water. Let that sit for 15 minutes; stir occasionally.
Next, fork mash and whip the bananas in a mixing bowl; add vanilla, sugar, baking powder, baking soda, cinnamon, and coconut flakes. Add the flaxseed mixture and whip it all by hand.
Last steps--add the flour half at a time and mix through thoroughly. Then add the chopped walnuts and milk, again mixing thoroughly. This batter will be very thick and guey-like, but it turns out great. Grease and flour your bread pan and then pour into the pan and bake at 350 degrees for 55 minutes to one hour until done.