I found this recipe when i was working with a community kitchen which was also a little vegan paradise for students. This bread will convert non-vegans in one mouthful. I did tweak it to decrease the amount of sugar, feel free to add a little more if your bananas are a little green. Tip 1 : if you're planning a banana bread but your bananas are not ripe yet, pop them in a paper bag for 2-3 days and they will be ready. Tip 2 : double the quantities and freeze the breads, they keep for a good 2-3 months.
|Canola or sunflower oil||2 cup||~256 g|
|Sugar||1 cup||~150 g|
|Flax seeds 1.5 cups of water||0.5 cup||~64 g|
|Vanilla extract or 1 tsp of vanilla sugar||-||-|
|Flour||3 cup||~384 g|
|Salt||1 ts||~6 g|
|Baking soda||1 ts||~6 g|
|Ripe crushed bananas||2||-|
|Optional: walnuts, chocolate chips, cinnamon||-||-|
Prep your oven to 350 f / 180 c - preheat a little hotter than that for a perfect set up
First, mix the flax seeds and water in a blender together for about 3-5 minutes, until you get a gelatinous, egg white like substance.
Mix sugar, vanilla extract and oil, and add the flax seed mix
Mix all the dry ingredients together (flour, salt, baking soda, options like cinnamon, nuts, etc)
Add the dry stuff in little by little, alternating with your crushed bananas.
Grease the pans very lightly, add the sesame seeds as coating by putting a generous handful and then shaking it around so it goes on the bottom and the edges.
Now if you're using a square pan, the breads will cook faster, about 40-45 minutes
If you have a loaf pan, you'll want to put it up to 50 minutes to an hour.