Banana Bread (Vegan, Fresh Milled Flour)

INGREDIENTS:

2 tbs flax seed
1/2 cup water
300g fresh milled flour (roughly 2 cups)
1 tbsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice
3 cups mashed bananas
75g melted coconut oil (roughly 6 tbsp)
1 vanilla bean, scraped (or 1 tsp vanilla extract)
1/4 cup blackstrap molasses
6 tbs maple syrup
1 tsp almond extract (optional)

Optional crumble topping:

1 tbsp coconut oil
1 tbsp sugar
1/8 tsp cinnamon
pinch of salt

STEPS

1) In a mug, mix flax and water with a fork. Set aside.

2) In a large mixing bowl, whisk flour, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.

3) In a medium mixing bowl, add bananas, coconut oil, vanilla, molasses, maple syrup, and almond extract. If you wanted to, you could add 1 cup of chopped nuts or dried fruit, chocolate chips, or any other add ins you think would taste good. Add those now. Mix well.

4) Pour the wet ingredients into the large mixing bowl. Fold gently until there are no dry pockets.

5) Pour batter into a greased 9x5 loaf pan.

6) Combine ingredients for crumble topping. Crumble over the top. I also like to drag a greased butter knife through the middle of my loaf for an even split when the bread rises.

7) Bake at 325 F for 1 hour. The toothpick test does not work on this bread.

8) Let cool at least one hour before cutting into the bread and serving.