Banana Bread With Coffee + Coconut Oil

• 1 cup unbleached all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup Grade B maple syrup, at room temperature
• 4 large overripe bananas
• 2 tablespoons ground flax seed
• 1/2 cup hot coffee
• 1/4 cup melted organic unrefined coconut oil

1. Preheat the oven to 350u0b0 F. Lightly oil an 8 x 4 1/2 x 2 1/2 -inch loaf pan, preferably glass or enameled cast iron.
2. In a medium bowl, whisk together the flax powder with the hot coffee or water, stir, and set aside; it should become gelationous.
3. In a large bowl, whisk the flours with the baking soda, salt, and cinnamon.
4. To the bowl containing the flax mixture, add the bananas and mash well. Whisk in the maple syrup, coconut oil, and reserved flax mixture.
5. Add the banana mixture to the dry ingredients and whisk until smooth.
6. Pour the batter into the prepared pan and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

flour, whole wheat flour, baking soda, salt, ground cinnamon, maple syrup, overripe bananas, ground flax, hot coffee, coconut oil

Taken from food52.com/recipes/17070-banana-bread-with-coffee-coconut-oil (may not work)