When two full loaves of vegan banana bread are gone within an hour of baking them, I know it’s been awhile since I’ve baked. I mean, I have three kids who love to eat, but still.
Sheesh. Carb, much?
I wanted to share this week’s recipe, because miraculously, my older son wolfed it down, too. (He’s 16 and usually picks at everything and comes up with lame reasons why he shouldn’t touch it. Examples are “the chocolate chips aren’t big enough” or “the bread looks dark—you know white bread tastes better” or “IS THAT A CHIA SEED?!”)
But this time, he ate it. Happily. So here’s what I did to create this little miracle:
Vegan Bran-Banana Bread
- 4 tbsp. flax seed meal
- 2/3 cup water
- 5 ripe bananas (large)
- 1 cup applesauce
- ¾ cup brown sugar
- 2 cups whole grain flour
- ½ cup bran
- 1 tsp. baking soda
- 1 tsp. sea salt
- ½ cup dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Combine flax seed meal (ground flax seed) and water in small bowl, stir well, and set aside.
- In a large mixing bowl, mash bananas then add the applesauce and sugar. Combine well.
- After letting sit for about 5 minutes, stir flax seed mixture into the rest of the wet stuff. You should now have one large bowl containing all wet ingredients. Set aside, please.
- In a medium-sized mixing bowl, combine flour, bran, baking soda, and salt. Mix well, then add to the wet mixture.
- Stir until combined, but take care not to over-mix. Add chocolate chips and stir 3-5 times.
- Using loaf pans lined with parchment paper, pour batter evenly into both.
- Place in oven and bake for 50 minutes, or until golden brown on top. If in doubt, conduct the clean toothpick test.
- Remove from oven and transfer from loaf pans to cooling rack by gently lifting up loaves using the parchment paper.
- Let cool, still in parchment, until barely warm. (If you try and remove while still hot, the bread will stick.)
- Remove parchment and serve! Enjoy!
For more recipes your family might enjoy, check out my new(ish) book Vegetarian Comfort Foods. xo