Vegan Banana Bread by Juliet Sear

Preheat the oven to 180ºc  and grease a  2lb loaf tin.

In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your "egg".

In a large bowl, mash the bananas with a fork until smooth. Stir the melted vegan butter into the bananas.

Now add the brown sugar, almond milk and flax eggs. Mix well to combine.

Mix dry ingredients with a whisk. Add dry to wet, Stir gently until just combined, making sure you don't over mix.

Fold in the pecans or alternative chopped nuts (you can even change this for chocolate chips if you want to be a bit cheeky).

Pour into the prepared pan, and bake for about 45- 50 minutes, until a toothpick inserted in the center comes out clean. If you wish to glaze, brush the top with agave about 10 mins before the end of the baking time.

Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

 

For more vegan baking hacks, watch this video.