Last week, I had two 12 month old babies come to visit on the same day I made this banana bread. Unfortunately for Art, by the time he got home from work, there was only a little crumb left for him. One of these darling little babies, who apparently doesn’t consistently eat much, was SHOVELING this stuff down. I stole part of this recipe and made the rest up on my own. One because I don’t eat eggs and two because I always feel like after eating traditional banana bread, it makes me feel a bit like I just downed a bunch of sugar. I put ground linseed (flax) and shredded coconut, so it takes a bit longer for you to burn, doesn’t give you that sugar rush thing.
3 or 4 ripe bananas, smashed
1/3 cup melted butter (can use exact amount of coconut oil or vegetable oil to make vegan)
3/4 cup sugar
1 equivalent to an egg (can use store bought egg replacers, which is what I use, or 1 teaspoon of baking soda + 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used., or 1/4 cup applesauce, for more check out this website: http://www.egglesscooking.com/egg-substitutes/
1 tablespoon of vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups flour (can use self raising flour, just don’t put in the extra baking soda)
2 or 3 table spoons of ground linseed (flax meal)
1/4 cup shredding coconut
Preheat oven to 350˚F or (175˚C). Grease a loaf pan. Smash the bananas with a potato masher, or with something that smashes. Mix in the melted butter in a large mixing bowl. Add sugar, linseed (flax), egg replacer, shredded coconut and vanilla. Sprinkle baking soda and salt over the mixture and stir. Last, add the flour, stir and pour into a greased loaf pan. Bake for 45-60 minutes, or until whenever you stick a knife or skewer in and it comes out clean.
Original recipe stolen from here: