2 tablespoons ground flaxseeds
2 tablespoons wholeflaxseeds
1/4 cup walnut or almondmilk
2 cups overripe bananas,mashed
2 Cup granulated sugar
1/3 cup brown sugar
4 tablespoons olive oil
2 cups all-purposeflour
2 teaspoons baking soda
1 teaspoon groundcinnamon
1 teaspoon Himalayan salt
A pinch of gratednutmeg
1 cup walnuts, chopped
Make a flax egg by simply mixing 2 tablespoons of ground flaxseeds with 3tablespoons of water. Set it aside for 15 minutes.
Then, preheat your oven to 350 degrees F. Spritz the sides and bottom of a loaf panwith a nonstick spray.
In a mixing bowl, whisk the milk, mashed bananas, sugar, and olive oil.
In another mixing bowl, thoroughly combine all-purpose flour with baking soda,cinnamon, Himalayansalt, and grated nutmeg. Add dry mixture to the wet mixture and beat themtogether using a wire whisk; do not overmix it.
After wards, fold in chopped nuts, flax egg, and whole flaxseeds; mix everything to combinewell. Spoon the batter into the prepared loaf pan. Bake in the preheated ovenfor about 1 hour.
Take the loaf pan out of the oven. Allow it to cool for at least 10 minutes beforeunmolding. Carefully run a butter knife around the edges of the pan andlet the loaf slide slowly onto a cutting board.
You can use applesauce instead of the flax egg.
Further, you can use any type of plant-based milk. However, I prefer to use my homemade walnut milk for this recipe.
Always use overripe brown bananas for your bread – the more brown spots, the better!
How to make this bread last longer and stay fresh and pillowy soft? Store your banana bread in a dry, cool place for about 3 days. If you like a meal prep philosophy, you can double the recipe; then, wrap the loaf tightly and store it in your refrigerator for up to a week. My foolproof method for storing banana bread that I have been using for years, would be as follows:
Carefully cut the loaf into portions.
Then, wrap a few slices together in a plastic wrap or place them in an airtight container.