This bread is perfect in the morning with some coffee and the newspaper. It's not too sweet and has the perfect consistency for toasting and smearing on a little butter.
here, here, and here. That said, if you don't have any ground flaxseed, don't sweat it. The banana bread will still be delicious without it.
Spiced Banana Bread
3-4 super ripe bananas
1/3 c. organic applesauce (make sure there are no additives in your applesauce)
3/4 c. real maple syrup
1 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tbsp flaxseed meal
1 1/2 c. white whole wheat flour
Preheat oven to 325°F. Sift the baking powder, baking soda, salt, flour, and flaxseed meal into a bowl, pouring back into the bowl any ingredients that may remain in the sifter. In a separate large bowl, mash bananas and applesauce together. Add maple syrup, vanilla, and spices and mix with a wooden spoon. Stir the dry ingredients into the banana mixture and mix until all ingredients are combined. Pour batter into a lightly greased 9 by 5-inch loaf pan and bake for 45-50 minutes, or until a tester comes out clean from the center of the bread. Allow to cool for ten minutes before removing from pan. Serve warm or at room temperature. This bread should keep nicely for 2-3 days if wrapped tightly in plastic wrap, but I'll warn you, our banana bread lasted all of twelve hours before there was nothing left but the crumbs.
Note: Like I said, you can always leave out the flaxseed meal if you don't have any in the house. You can also substitute unbleached all-purpose flour if you don't have white whole wheat flour.