Why make one big breakfast bread when you can make four mini ones! These are perfect to take along for picnics or with you to work and they're absolutely adorable!
My son loves these because the slices are small enough for toddler hands, and he feels like he?s getting away with something because they are so sweet - little does he know that these are actually healthy! Flax meal replaces the eggs, Whole wheat flour adds fiber, walnuts are packed with protein and Omega-3, and I use Maple sugar because it's easier on your blood sugar levels. My son already has so much energy, the last thing I need is for him to be bouncing off the walls hyped up on unhealthy refined sugar! So with this kind of sweet treat, we can eat confidently and without guilt because it's good for us!
- 2 ripe Bananas
- 1/2 tsp Sea salt
- 2/3 cup Maple sugar
- 1-1/4 tsp Vanilla extract
- 1/4 cup + 1 tbsp Sunflower oil
- 3/4 cup + 2 tbsp Whole wheat flour
- 3/4 cup + 2 tbsp Unbleached All purpose flour
- 1/2 tsp Apple cider vinegar
- 1-1/4 tsp Baking soda
- 2 tbsp Flax meal
- 3/4 cup Walnuts, finely chopped
- 1/4 cup Unsweetened Vanilla Hemp Milk (or milk of choice)
- Preheat oven to 350 and grease the mini loaf pan(s) very well.
- In a large bowl, mash bananas with a fork until smooth. Add flax meal, milk, vinegar, oil, sugar and vanilla, and with a hand held mixer on low speed beat until combined.
- Sift the flours, salt and soda and add to the wet ingredients, mix again on low speed until just combined. Scrape down the sides of the bowl with a spatula if needed, and fold in chopped walnuts.
- Divide mixture evenly between the 4 compartments (or pans). Gently tap the pan(s) a few times on the counter to get the batter smooth and even.
- Bake at 350 for 25-30 minutes. Remove loaves immediately from the pan(s) and let cool completely on a cooling rack.