Banana Bread


People ask me all the time for a good recipe for banana bread. This one is easy and nutritious, much better than using a box mix, for not much more effort. It can be dairy-free, as well as nut-free. A great snack item to keep on hand for kids instead of packaged bars, crackers, cereals, etc. Feel free to throw in a ½ c. of chopped walnuts pecans, or sunflower seeds. Chocolate chips are also allowed. I recommend making smaller loaves, as it is difficult to get even baking through the middle with a larger loaf. Or, make muffins.


1 3⁄4 c
Cooqi Pancake Mix
2 T
ground flax
1⁄4 c
almond meal (if nut-free, substitute Teff or Amaranth flour, or more Pancake Mix)
2 c
ripe bananas
1⁄2 c
milk (or rice milk or buttermilk)
1⁄2 c
safflower oil
1⁄3 c
1 t


Preheat oven to 350 and spray small loaf pans (3” x 5”), or line muffin tins with paper muffin cups. In a medium sized mixing bowl, whisk dry ingredients together. In a separate bowl, place all wet ingredients and whisk vigorously. Whisk dry mix into wet mix until all ingredients are well blended. Scoop generously into pans. Bake at 350 for 25-30 minutes (20 for muffins), or until inserted toothpick comes out clean (turn pan around in oven after 15 minutes for even baking). Remove from pans to cool. Store in an airtight container or wrap tightly in plastic to freeze.
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