This morning for breakfast I made banana flax crackers to go with my jelly spread. I did research and make sure Smuckers didn’t use gelatin in their products so it’s confirmed a vegan product.
It can’t get easier than 2 ingredients! 1/2 Cup flax seeds and 1 medium (browned or extra ripe) banana. Mas the banana with a spoon until its creamy with few lumps. Add the 1/2 cup flax seeds and mix.
For the Mini Crackers – Grease a baking sheet with olive oil cooking spray, drop 1 Tbsp drops and press flat. Bake for 20 minutes on 300 degrees or until the edges are brown and the tops are hard.
To make my larger crackers I dropped 1/4 cup of mix into each whoopie pie pan slot and pressed it down until it was even. Before dropping the mix I greased it with olive oil cooking spray. Bake them for 20 – 25 minutes on 350 degrees.
They were so delicious and tasted like my moms banana bread! I know flax seeds need to be ground up but I wanted that crunchy texture. I’m going to try making these with ground flax seed tomorrow so I’ll let you know if it turns out.
I also had walnuts, almonds and fresh pineapple with my banana crackers.
These would be perfect to bag up on road trips or take to work for snacks!
mary says
I only have ground flax on hand. How did the recipe go when you tried the ground? It looks WONDERFUL. (Seen on Dr. Axe fb).
Cheryl says
Ditto! 😉
Sofie says
Know its an old post but just made these and they aee GREAT!
I found a great rasio when iuing grams: 9:10!! Fx I took 63 g banana to 70 flax – perfect!!
So delicious!
I did also add a pinch of potash to be sure it Got crisp 😉
Cynthia says
Any idea how long these stay good for? And do they need to be refrigerated or are they ok left out? Mine turn out more soft like a cookie than a cracker.
Khadija says
The moment I saw this recipe, I knew I had to try it. Its so simple, and simply genius. This is a great way to try out flax seeds and to use that last over ripe banana.
Brenda Barton says
Trying this cracker recipe today! I hope their delicious 😋