Vegans and their obsession with bananas... Always spouting off about the most ergonomic of all the fruits in the world! Banana guns, banana mustaches, bananas for scale - will they ever shut up about them? I can’t speak for everyone, but I probably won't be shutting up about them anytime soon. Bananas are awesome.
Everyone loves bananas, and therefore (logically), everyone loves banana bread, right? Sometimes it’s hard to get to that last nanner before it starts shriveling up in your fruit bowl, and that's where banana bread comes in. I throw my overripe bananas in the freezer and thaw as needed, making this recipe supremely easy with no planning. The hardest part is probably waiting the hour it takes to cook. It makes the whole house smell amazing.
I know I’m not the first person to suggest they have the best banana bread recipe, but just let me bask in the moment.
½ C. non-dairy butter
1 C. sugar
2 C. flour (gf option here)
½ t. baking soda
½ t. baking powder
½ t. salt
2 flax gel eggs (7 T. gel + 1 T. water, recipe here)
4 T. nut milk (I use soy)
2 ½ overripe bananas, mashed
*Note: your bananas may not be vegan - seriously! It's crazy, but many bananas may have a preservative coating derived from shellfish. We buy organic bananas in hopes of avoiding this.
Prep time: 10-15 min.
Cook time: ~1 hr.
Yield: 1 loaf
-Preheat oven to 350 F.
-Cream together butter and sugar, then add the flax gel and water, mixing well.
-Sift the dry ingredients together in a separate bowl, then add to the wet mixture.
-Add the bananas then milk and combine until smooth (a couple banana chunks are fine).
-Bake in a lightly-greased loaf pan (I like stoneware, but metal or glass works just as well) for ~1 hour, or until the top is golden brown and a toothpick inserted into the middle comes away clean.
-Remove from the oven and let cool in the pan for 10 minutes before easing out onto a cooling rack.