10ounces flourI used regular all-purpose flour (284g) or 2 ¼ cups flour
optional: cinnamon, 1/2 cup chocolate chips and/or 1/2 cup nuts
Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with an oil Spray to prepare it. Set aside.
In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and coconut oil. Mix together with a whisk for about 3 minutes on medium speed until all fully incorporated.
Add the bananas, almond milk and vanilla and whisk in for 1 minute until fully incorporated. Scrape down the sides.
Add in the flour, baking powder, cinnamon (optional but recommend) and sea salt and mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now.
Pour the batter into the loaf pan and use your spatula to smooth down the top. If using, sprinkle chopped pecans on top.
Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. For the last 20 minutes, tent the banana bread with some foil so the top and nuts on top (if using) don’t burn.
Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
Allow the bread to cool completely. Slice as desired. Enjoy!
If you want to be extra, toast your nuts for the batter before the folding into the batter. Don’t toast the nuts that should go on top.
I added in about 1 teaspoon cinnamon and ½ cup chopped nuts.
Slice up your banana bread and store the slices in a Tupperware container slightly open. I recommend storing on your counter for about 4 days, then transfer to the fridge after that. You can also freeze the banana bread in slices by flash freezing!