Banana Nut Bread

If you have super ripe bananas and don’t want to freeze them, making banana bread is the way to go! Banana cake with cream cheese frosting is my absolute favorite dessert, so I’ve tried lots of banana cake and banana bread recipes and this one is my favorite, I’ve been making it for years and it comes out perfectly every time! Making this completely plant based was pretty easy. Instead of eggs I use flax egg or Follow Your Heart egg substitute. This is a great recipe for doubling, that’s what I usually do because this goes fast around here! For the flour I use 1 cup of whole wheat and 1/2 cup of unbleached, but you can use all unbleached or all whole wheat. I never use all purpose in anything. You can make it gluten free by using barley flour or another flour you like. I also always use non-aluminum baking powder. We like walnuts but you can try pecans. You can add chocolate chunks or chips, it’s amazing, kinda like Chunky Monkey ice-cream in bread

Banana Bread

1 cup ripe mashed bananas (about 3 medium)

1 1/2 cups flour

3/4 cup sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

1/4 tsp pink salt

1/4 cup oil (I use olive oil)

1 flax egg (1Tbsp flax seeds & 3Tbsp water)

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Mix all the dry ingredients together. Make a well in the center and add bananas, oil and flax egg. Mix until combined, add nuts. Spray loaf pan with nonstick cooking spray and fold in batter. Bake for 45 minutes or until a knife or toothpick comes out clean. Enjoy!I