Anything they can make, we can make vegan. This banana bread recipe is one I've been making for as long as I can recall, veganized with flax eggs, non-dairy buttermilk and vegan butter. Classic goodness veganized for modern times. Yum.
INGREDIENTS
2 Tbsp ground flax seed
1/2 cup plain plant milk
1/2 tsp white vinegar
1 1/4 cups sugar
1/2 cup vegan butter, softened
1.5 cups mashed very ripe bananas (3 to 4 medium)
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup chopped walnuts (optional)
DIRECTIONS
1. Combine ground flax seeds with 1/3 cup water, set aside. Add white vinegar to plant milk to create buttermilk, set aside.
2. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F. Grease bottom of loaf pan.
3. Mix sugar and butter in large bowl. Stir in flax eggs, bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda, baking powder and salt just until moistened. Stir in nuts. Pour into loaf pan.
4. Bake loaf about 70 to 75 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove and place top side up on wire rack. Cool completely before slicing.
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