It's one of those days when you realize that you have a number of very overripe bananas and you better do something with them before the fruit flies move in. I froze some for smoothies and the rest became this banana bread.
I know that there are millions of banana bread recipes out there but this one is vegan and it's so perfectly delicious that I had to post it. It rose up beautifully, the crumb is tender and it tastes great.
I added pecans, because I'm allergic to the traditionally used walnuts, but you can use either one or leave the nuts out altogether. You could also add chocolate chips...
It's fall, tomorrow is the midterm elections, and frankly I needed a little something sweet today.
Vegan Banana Bread
Makes one 9x5 inch loaf - Use organic ingredients whenever possible
2 Tablespoons ground flax seed
1/3 cup water
2 cups unbleached all purpose flour
3/4 cups light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups mashed, very ripe bananas (about 3 bananas)
(the riper they are, the better the flavor)
1/2 cup oil (I use sunflower oil)
1/3 cup unsweetened rice milk (or other non dairy milk)
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Preheat your oven to 350.
Oil and flour a 9x5 inch loaf pan.
Mix the ground flax into the water and let is rest.
In a large bowl, whisk together the flour, sugar, salt and soda
In another bowl, mash the bananas with a fork and measure
1 1/3 cups, freeze any leftovers.
Add the oil, rice milk, vanilla, vinegar and the flax mixture.
Mix well with a whisk.
Add the wet ingredients to the flour and mix until flour is incorporated.
Pour into your prepared pan and level the top gently.
Bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool for 15 minutes in the pan.
Remove the loaf from the pan and let cool for a least an hour before cutting it.