Day 19 - 60 min

Let’s bake!

This is it.

The best banana bread.

Fight me.

Smash and mush and mix

• 3 bananas

• 1 tbsp ground flax

• 3 tbsp water

• 1/3 cup maple syrup

• 1/3 cup oil (I usually use coconut)

• 1/2 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1/4 tsp cardamom

Fold in

• 80 g (about a cup) of the flour of your choice.

I prefer a mix of rye and all-purpose, but I’ve made this successfully with oat, almond, and gluten-free flours. It’s a very forgiving recipe.

When it’s nearly mixed so you can’t see any white, gently fold in

• a half a cup of chocolate chips

• a quarter cup of millet

Pour into a loaf pan, an 8” cake pan, or muffin tins. I usually use a silicone loaf pan, but oil yours so you don’t end up with banana bread crumble.

Bake at 350 F for 10 minutes (muffine tins) up to an hour (loaf pan).

It’s always better the next day.