I love bananas…. but after a certain point, I simply can’t eat them. I can’t stand the consistency or smell – and this is usually days before – even up to a week – before I’d use them for banana bread!
I don’t know what it is. As soon as there’s even the slightest hint of a brown spot, I’m done. Thankfully my husband isn’t picky – but I usually have to tell him not to eat anymore so I can make banana bread.
Thankfully he looooooooves banana bread so he has no problem refraining from eating them.
Unfortunately this particular loaf is only moderately delicious because I ran out of raisins. Typically I prefer chocolate chips and/or walnuts, but my husband isn’t a huge fan of nuts and I don’t keep chocolate chips in the house.
So this is a basic banana bread recipe. It can be adapted to fit your needs from the flour to the oil – or if you want to use an egg instead of a flax egg.
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 large ripe bananas, about 1 cup mashed
- 1/3 cup melted vegan butter
- 2/3 cup brown sugar
- 1/4 cup non-dairy milk
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup chopped walnuts, raisins, or non-dairy chocolate chips, optional
- Preheat the oven to 350 degrees F and grease a loaf pan or line with parchment paper
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg mixture.
- In a large bowl, mash the bananas with a fork until mostly smooth. Stir the melted vegan butter into the bananas.
- Add the brown sugar, almond milk and flax egg mixture. Stir with a large spoon until well combined.
- Add the flour to the bowl with the wet ingredients, then sprinkle the baking soda, salt and nutmeg if using on top of the flour. Stir gently until just combined, making sure you don’t over mix.
- Gently fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack. Let the banana bread cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!