Recipe Redux: Banana Bread

I am posting an updated recipe for my grandmother’s banana bread. I make this recipe all the time, because I have bananas on hand all the time. After many loaves, I have come up with two changes. (1) I have eliminated the oil because it comes out just as moist as with the oil and (2) I have separated the combining of the wet and dry ingredients before mixing them all together to ensure that the baking soda is evenly distributed.

I love this version just as much as the original and I love that it is oil free but if you like and use the original recipe, then c’est la vie. Otherwise, try this version!

2 flax eggs (1 flax egg = 1 tablespoon of ground flax meal + 3 tablespoons of water)
3 very ripe big bananas
1 cup vegan cane or beet sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda

Preheat oven to 350.

In a medium mixing bowl, prepare the flax eggs by whisking together the ground flax meal and water. Let stand for a few minutes so they get thick. Mash the bananas right into the flax eggs and add the sugar and vanilla extract. Mix well.

Combine the flour and baking soda in a big mixing bowl and combine well with a fork or whisk. Add the banana mixture and mix it all together until it comes together into a dough. Pour into a regulation sized loaf pan.

Bake for 55 minutes to an hour (depending on your oven) until a toothpick comes out clean. Let it cool. Slice and enjoy!