 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
The original recipe came from my great great grandmother. I adapted it to be lower in sugar and with ingredients that had a lower GI and more fiber. Adding 1 teaspoon of Cinnamon or adding 1 Tablespoon of either Rum or Vanilla is nice too. It has also been suggested that I add Chocolate Chips. Ingredients:
2 tablespoons canola oil |
2 eggs |
1/2 cup honey (or agave nectar) |
3 bananas, mashed |
1/4 cup flax seed |
1/4 cup wheat germ |
1/2 cup chickpea flour (besan) |
1 cup barley flour |
1 teaspoon salt (i like sea salt best) |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 tablespoon water |
Directions:
1. 1. Mash the three bananas with the oil, eggs and agave.
2. 2. Add in the dry ingredients and stir.
3. 3. Pour into a greased Loaf pan.
4. 4. Bake in a 350 degree oven for 45 to 60 minute About 20 min for 12 muffin sized.
|
|