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!
- 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)
- Preheat oven to 325º F.
- In a small bowl, whisk together the ground flax seed and water.
- 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.
- In a large bowl, mash your banana. Then, using a wooden spoon, mix in the flax seed/water mixture, sugar, and oil.
- Stir in the remaining ingredients.
- Spread the batter into your greased or lined tin or pan.
- 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