Vegan Banana Bread

This banana bread is adapted from an online recipe by Nora Cooks. It is nice and not too sweet.  This makes 1 standard loaf.

Ingredients

• 2 large ripe bananas (about 1 cup mashed)

• ⅓ melted vegan butter (I use Miyokos)

• 1 vegan egg (I used VeganEgg brand but also can use ground flax seed , see below*)

• ⅔ cups sugar, brown or white. I use white organic sugar.

• ¼ cup non-dairy milk, almond, oat, or soy (plus 2 Tbs more if using whole wheat flour)

• 2 cups all purpose flour (I use whole wheat flour)

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp cinnamon

• 2 tsp vanilla (optional)

• ¾ cup chopped walnuts (I have used pecans as well)
  

Instructions

1. Preheat oven to 350 degrees F and grease a standard loaf pan (8½ x 4½  inches or 9 x 5 inches). 

2. In a small bowl, combine the vegan egg and water and set aside to thicken per package instructions. 

3. In a large bowl, mash the bananas with a fork until smooth. Make sure you have 1 cup. 

4. Stir in the melted vegan butter. 

5. Add brown sugar, non-dairy milk, vanilla, and vegan egg mixture.  Stir with a large spoon until well combined. 

6. In a separate bowl mix the dry ingredients (flour, baking soda, and salt and cinnamon).

7. Combine the flour mixture with the wet ingredients.  Stir gently until just combined making sure to not overmix.  Gently fold in the chopped nuts.

8. Pour into the prepared loaf pan and place in the center rack of the oven.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Let loaf cool in the pan for a few minutes, then transfer to a cooling rack.  Let the banana bread cool for at least 30 minutes.  Serve and enjoy.

• If using flax for egg substitute, combine 2 Tbs ground flax with 5 Tbs water. Set aside for about 5 minutes to “gel” before using. It works well and is easier if you have ground flax)