It seems that when I’m hungry I start thinking about food and when I’m sitting down to right a blog post then I end up writing about the best vegan recipes that I’ve come up with and/or tweaked.
Today is probably the best and easiest and quickest vegan banana bread recipe that you ever did try 😉 Well, at least it’s a very yummy banana bread. And I recommend it as a vegetarian banana bread recipe too as that way you can certainly say it is healthy banana bread because without the eggs there is no cholesterol in this banana bread.
Learning how to make banana bread is super easy as you’ll see. Plus, this cholesterol free banana bread is also a lower fat banana bread recipe because it uses margarine and contains non eggs plus, using flax seeds helps make the fat in it a good fat.
I’m going to give you a couple of tips to make sure that this moist banana bread recipe is one of the best you’ve ever had.
This is a no knead bread recipe as most banana breads are. However, the key is also to not even mix it too much either, especially if you want to make if nice and fluffy and let it rise well. You also have to let the flax meal get gooey for best binding effects. This will take 5 or so minutes. Try also to add as much bananas as recommended because this gives it that great veg*n banana bread flavor. Lastly, the brown sugar really kicks it up a notch and gives you a much more flavorful and rich flavor.
So let’s get started with this vegan banana bread recipe also known as a low fat banana bread recipe but you don’t need to tell anyone that!
I like to call it;
Monkey Goes Bananas For Bread
This makes 1 loaf. Watch for swinging monkeys who’ll swoop down in your kitchen and snatch these warm loaves off your counter 🙂
2 cups all purpose flour
1 tsp baking soda
0.25 tsp salt
0.5 cup of margarine
0.75 cup of brown sugar (trust me, this makes a difference, don’t use white, it ain’t right)
2 Tbsp finely ground flaxseed
2 cups of mashed bananas (if you were paying attention in class you know that’s about 6 ripe bananas)
Preheat oven to 350. Grease a 9×5 inch loaf pan.
Prepare your flax egg replacer as follows. Add the 2 tablespoons of finely ground flax to 6 tablespoons of hot water in a small bowl. Mix it with a small whisk or fork. Set aside, but come back to it every so often as you prepare the other ingredients to mix it up.
After 5 or so minutes you’ll see that the flax mixture starts to congeal a little and get gooey. This is when it is ready to use. Super healthy. Flax if chockablock full of lignans and omega 3s.
In the smaller of 2 large bowls mix the dry ingredients i.e. flour, baking soda and salt.
In the larger of the the 2 bowls cream the margarine and brown sugar. Stir in the flax egg replacer and then stir in the mashed bananas.
Add flour mixture to the wet ingredients and mix just to combine. Remember, this is?… MUY IMPORTANTE!! Over mixing will make for a low risen banana bread that is dense rather than lighter and tastier.
Pour into the loaf pan and bake for 60 to 65 minutes. Monkey’s Bread will be done when a thin knife inserted into the middle of the bread comes out clean.
Let the bread cool for about 10 minutes in its pan before turning it out onto a wire rack to cool for thirty minutes.
I like to pre cut it and freeze it to have at my leisure (and sometimes I share it with the family ;))