A classic banana bread recipe made vegan! You will never know the difference between this and the traditional banana bread. The addition of flax and whole wheat flour make this a healthier alternative, without sacrificing on moistness and flavor.
Preheat your oven to 350 degrees F.
To make the flax egg:
In a small bowl, add the 6 Tbsp. water to the ground flax seed. Set aside to gel.
In a medium-sized bowl, mash the bananas with a fork. When the flax egg has gelled, you will add it to the banana and mix well.
In a larger mixing bowl, combine all of the dry ingredients - flour, sugar, baking powder, salt, and baking soda, and stir together.
Add the vegan butter and mix it into the dry mixture with a fork. It should end up with a sandy texture. Make sure any large lumps of butter are fully incorporated.
Add the banana and flax egg mixture to the flour and butter mixture and stir until all of the dry ingredients are incorporated well with the wet.
The batter should be sticky, but not runny.
Grease the bottom and sides (all the way up) of a 9" x 5" baking pan with a small amount of the vegan butter.
Add your batter to the pan and spread evenly.
Optional: Here is where you can really customize your banana bread. Nuts, seeds, dried fruits, and of course, chocolate chips make great additions to the bread. I like to use walnuts or pecans and chocolate chips to mine. Just sprinkle them on top and press in a bit.
Bake for 55 minutes.