Vegan Banana Bread
A moist and tender banana bread made without eggs or dairy that is packed with sweet ripe banana flavor. It bakes up golden on the outside and soft on the inside.
A perfectly moist vegan banana bread using flax eggs and ripe bananas for incredible flavor.
Nutrition per serving
Ingredients
base
egg replacer
dry
sweetener
fat
leavening
spice
seasoning
Instructions
Prepare Flax Eggs and Preheat
Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan. Mix the ground flaxseed with the water in a small bowl and set aside for 10 minutes until it becomes thick and gel like.
Mash Bananas and Mix Wet Ingredients
In a large bowl mash the ripe bananas thoroughly with a fork until almost no large chunks remain. Add the melted coconut oil, coconut sugar, and thickened flax egg to the bowl and stir everything together well.
Mix Dry Ingredients
In a separate bowl whisk together the all purpose flour, baking soda, cinnamon, and sea salt until evenly combined. This ensures the leavening is distributed evenly throughout the batter.
Combine and Pour
Fold the dry ingredients into the wet banana mixture using a spatula until just combined. Do not overmix the batter as this will make the bread tough. Pour the batter into the prepared loaf pan and smooth the top.
Bake and Cool
Bake in the preheated oven for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Substitutions
Common mistakes
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