Banana Bread

This is my GO TO banana bread recipe when I am baking for other people. I love my wheat-free banana bread, and so does my husband, but it is a bit more of an acquired taste and a different texture since it’s made with oats instead of flour.

This recipe is one that I veganized out of my mom’s cookbook from when I was growing up. It is so easy to make and always a crowd pleaser.

She makes it every year for family in little mini-loaf pans, and I prefer to make mini-muffins for bite-sized baked goods when I make them. The original recipe has the bake time for a regular loaf (9 inch x 5 in x 3 in) so I have bake times for all the above and more!

Ingredients:

• 2 Tbsp flax seed, ground
• 6 Tbsp water
• 3/4 cup sugar
• 2 – 3 medium bananas, mashed (yields about 1 1/2 cups)
• 3/4 cup vegetable oil
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp vanilla
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chopped nuts (optional)

Directions:

1. Preheat oven to 325º F.
2. In a small bowl, whisk together the ground flax seed and water.
3. Grease the pan or tin you will be using with spray or some of the vegetable oil. You can also use muffin tin liners if you are making muffins.
4. In a large bowl, mash your banana. Then, using a wooden spoon, mix in the flax seed/water mixture, sugar, and oil.
5. Stir in the remaining ingredients.
6. Spread the batter into your greased or lined tin or pan.
7. Bake until you can insert a toothpick or tool and it comes out clean. Times vary based on your oven, but here are the times we’ve found that work:
   • Full sized loaf: 60 – 70 min
   • Mini-loafs (makes 4 tins): about 35 min
   • Full sized muffins: 20 – 25 min
   • Mini-muffins (makes about 3 dozen): about 15 min

Enjoy!