Vegan Banana Bread with Flax

The weather is starting cool, which means it’s perfect weather for running and banana bread (and soup, but that’s a post for later). So, given an abundance of bananas, I decided to make some banana bread. However, we were out of butter and eggs. I did a little digging and found out that there are some substitutions you can make for each. For butter, simply sub on an equal measure of an oil, such as canola oil. It shouldn’t been a strong flavored oil, though, or it will alter the flavor. For eggs, you can use a water and ground flax mixture. One egg can be replaced by 1 tbsp flax and 3 tbsp water. This combination of substitutions makes this recipe vegan, too, if that’s any incentive to try it!

Armed with this knowledge, I made some delicious banana bread. I looked in an old cook book and found this recipe.

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I first mixed my egg substitution and set it aside for a few minutes until it became almost gelatinous. Then I just followed the recipe, subbing corn oil for butter. I also added 1/4 cup of whole flax seed, too, because, well, I find flax to be delicious!

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The batter pretty much looked normal.

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And the end result tastes as good as it looks. Banana bread is great running food, with the potassium from the bananas and the abundance of carbs. I like it as a good post run treat.

Nutrition Facts
Serving Size 85 g (1/12 of a loaf)
Amount Per Serving
Calories 251
Calories from Fat 87
% Daily Value*
Total Fat 9.6g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 202mg
Potassium 138mg
Total Carbohydrates 39.6g
Dietary Fiber 1.8g
Sugars 20.2g
Protein 2.7g
Vitamin A 0% • Vitamin C 4%
Calcium 1% • Iron 8%

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