Custardy Banana Flax Bake
- Number of Servings: 16
Ingredients
5 eggs5 med. bananas2T ground flaxmealapprox 1T coconut oil for baking panparchment paper
Cut parchment to fit bottom of 8x8 glass baking dish. Coat dish bottom and sides with coconut oil. Place parchment on bottom of dish. Spread more coconut oil on top of that, too.
Whip together eggs, bananas, flaxmeal with immersion blender if you have one. It gets foamy. Pour it in the dish and bake in a 325* oven for about 50-60 mins or until knife in middle comes out clean.
Original recipe noted to cool after baking on rack. Knife edges. Turn out onto rack like a cake to cool some more. I didn't do that; just ate it from the pan.
Original recipe also added 1/4c honey, which I did not do because I don't like too sweet. Bananas only was fine for me. I added flax for fiber.
ORiginal recipe is from someone named Paula somewhere on the net, but I didn't save the link.
Number of Servings: 16
Recipe submitted by SparkPeople user DOTSLADY.
Whip together eggs, bananas, flaxmeal with immersion blender if you have one. It gets foamy. Pour it in the dish and bake in a 325* oven for about 50-60 mins or until knife in middle comes out clean.
Original recipe noted to cool after baking on rack. Knife edges. Turn out onto rack like a cake to cool some more. I didn't do that; just ate it from the pan.
Original recipe also added 1/4c honey, which I did not do because I don't like too sweet. Bananas only was fine for me. I added flax for fiber.
ORiginal recipe is from someone named Paula somewhere on the net, but I didn't save the link.
Number of Servings: 16
Recipe submitted by SparkPeople user DOTSLADY.
Nutritional Info Amount Per Serving
- Calories: 62.8
- Total Fat: 1.9 g
- Cholesterol: 56.3 mg
- Sodium: 21.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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