You will need a 900g/2lb loaf tin, lined. Heat oven to 160C fan/180C/ GM 5.
Begin by making the ‘flax eggs’ by mixing the ground flax seed/linseed with the warm water and leave for at least 10 minutes. It will start to look like wallpaper paste when it’s ready. Skip this stage if you are using chicken eggs.
Food processor option:
Add the coconut oil and sugar and blend. Add the bananas, blend again and then add all the other ingredients – including the ‘flax’ or normal eggs.
Hand mix option:
Mix together the coconut oil and sugar until light and fluffy. Mash the banana, add it in, and then stir in all the other ingredients including the ‘flax eggs’.
Tip into the lined loaf tin, and bake in the oven for 55 minutes. All ovens are different, so I would recommend after 50 minutes in the oven that you check to see if a skewer comes out clean and if not, check at 5-minute intervals after that.