Who doesn't love the classic banana bread. This recipe is super simple, moist, and easy to make. You can also take it up a notch by adding in chocolate chips, your favorite nuts, or any fruits, such as blueberries. A blueberry banana bread, now that sounds yummy. I make banana bread at least two to three times a month for the kids, they love to help mix it together and I let them even add in their own toppings. The one I made before this, the kids added strawberries, walnut, coconut shreds and it was pretty good. Here's how to make this delicious bread
Ingredients
2 tablespoons ground flaxseed
5 tablespoons water
3 large ripe bananas, mashed
1 banana, for topping
1/4 applesauce
1/3 cup melted vegan butter
Thumb size ginger, grated OR 1 tbsp ground ginger
2/3 cup brown sugar
1/4 cup almond milk
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1 tbsp cinnamon
3/4 cup chopped walnuts or non-dairy chocolate chips, optional
HOW TO MAKE BANANA BREAD STEP BY STEP:
1. Preheat the oven to 350 degrees F and grease a loaf pan. Make your flax eggs in a small bowl by mixing flaxseed and water together, set it aside to thicken; this is your "egg".
2. In a bowl, mash the bananas with a fork until smooth. Mix the melted vegan butter and applesauce into the bananas.
3. Add in the brown sugar, almond milk and flax eggs. Mix together well combine.
4. Add in the flour, baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Stir gently until combined, be sure not don't over mix.
5. Gentle fold in the walnuts or chocolate chips, if you like. Pour into the loaf pan, then add slice bananas to the top of the cake batter, pressing them lightly into the batter and bake for 50-60 minutes, or until toothpick inserted in the center comes out clean.
6. Let it cool for 10 mins. You can slice it carefully right away, or let cool completely for easier slicing.
Recipe Notes
I like a lot of ginger so I added about a lot of ginger to my bread. If you like a lot of ginger then you can add 2-3 thumb size pieces of ginger
To Make it Gluten Free: Use a gluten free flour mix.
How to Keep It: Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week.