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Vegan Banana Bread
2 h 20 m
“Mashed bananas, flaxseed meal and almond milk make this healthy vegan banana bread deliciously moist and tender. While this quick and easy bread might be eggless and dairy-free, it's just as delicious as traditional versions. Add bittersweet chocolate chips for a decadent treat.”
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup unsweetened almond milk
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
1½ cups mashed overripe bananas (3-4 medium)
2 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup bittersweet chocolate chips (optional)
1Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
3Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in mashed bananas. Combine flour, baking powder, cinnamon and salt in a large bowl. Stir the wet ingredients into the dry ingredients until just combined. If desired, add chocolate chips, stirring just to combine; do not overmix. Transfer the batter to the prepared pan.
4Bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.
To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.