"Omg this can't be vegan" Banana Bread
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.
Instructions
- 1
prep your oven to 350 F / 180 C - preheat a little hotter than that for a perfect set up
- 2
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.
- 3
mix sugar, vanilla extract and oil, and add the flax seed mix
- 4
mix all the dry ingredients together (flour, salt, baking soda, options like cinnamon, nuts, etc)
- 5
add the dry stuff in little by little, alternating with your crushed bananas.
- 6
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.
- 7
Now if you're using a square pan, the breads will cook faster, about 40-45 minutes
- 8
if you have a loaf pan, you'll want to put it up to 50 minutes to an hour.