Vegan Banana Bread

What better way to use those spotty, ripened bananas than in a loaf of banana bread? I have been a fan since a little kid and now have just tweaked the classic recipe a bit. This recipe is vegan friendly by avoiding the cups and cups of refined sugar and butter often found in other banana bread recipes. I'm still working to make this recipe EVEN better but this one is pretty top notch if you ask me!

Ingredients:

2 flax eggs (2 tbsp of ground flax mixed with 6 tbsp of water; let sit for 5 min.)

1/2 cup vegan butter (or do half vegan butter/ half coconut oil which is what I did based on what was available) 

1/2 cup pure maple syrup

2 ripe bananas; mashed 

2 cups of whole wheat flour

1/2 tsp. baking powder

2 tsp. cinnamon

1 tsp. allspice 

Additional add-ins (I used chopped dates and almonds, topped with sunflower seeds) 

Directions:

Prepare flax eggs and set aside. Mix together maple syrup and vegan butter. Add prepared flax eggs and mix into mixture. Mash bananas with fork and add to wet mixture. Now mix all remaining dry ingredients and sift into prepared wet mixture (flour, baking powder, cinnamon, allspice). Stir in additional toppings. I used chopped almonds and chopped dates rolled in flour. I used these only because this is what was available in my kitchen. Walnuts, pecans, dried cranberries, flaked coconut or even dark chocolate chips would be delicious add-ins as well! 

Pour batter in greased loaf pan and sprinkle with additional add-in topping. I used sunflower seeds but chopped up walnuts or pecans would be great too. Anything really! 

Bake at 350 degrees for 55 minutes to 1 hour. Let cool for about 10 minutes before diving in. This particular loaf turned out very sweet and moist. The nuts and dates were just enough crunch leaving this vegan banana bread as a devine snack! This stuff could even stand in as dessert easily and would be a much healthier option. 

Have a piece and go bananas!

~Crago