Yummy Mama Banana Bread
A delicious bread for any time of day!
Servings: 4
Calories:
Equipment
- Measuring cups & measuring spoons
- Mixing bowl
- 9×5-inch loaf pan
- Whisk
- Spatula
Ingredients
- 2 cups All purpose flour Organic unlebached
- 1 tsp Baking soda
- 1/4 tsp kosher salt
- 1/2 cup Vegan butter or coconut oil
- 3/4 cup Brown sugar Organic
- 1 1/2 tsp Vanilla extract Organic
- 1/2 tsp Cinnamon Organic
- 4 2 1/3 cup Overripe bananas
- 1 tbsp Flaxseed Vegan
- 3 tbsp water
- 1/2 cup Chopped walnuts Optional
Instructions
- Preheat oven to 350°F degrees ( 176° C ). Lightly grease a 9×5 inch loaf pan ( I also place parchment paper at the bottom, or use aluminum foil )
- In a large bowl, combine flour, baking soda, cinnamon, and salt.
- How to make flax-seed egg replacement; -Add flax-seed to a small container, add the 3 tbsp of water and let it sit for 10-15 minutes, before use)
- In a separate bowl, cream together the vegan butter or coconut oil, vanilla, and sugar. Flax seed egg and mashed bananas until well blended.
- Stir the banana mixture into the flour mixture; stir just to moisten by hand ( Do Not Over-mix). Pour the batter into the prepared pan. **Note: If using the walnuts, now is the time to add them to the top of the batter.**
- Bake in preheated oven for 60-65 minutes depending on oven, until toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 15 minutes.
Notes
- Remember oven temperatures vary, please check the bread with a toothpick if it comes clean it's ready.
- It can be freeze for up to a month once it's completely cool off Made this recipe! Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe