Vegan Banana Bread

Submitted by Baking_Goddess

"This is perfect for when you have a few overly ripe bananas that you don't want to just toss into the garbage."

 

• Ready In: 1hr 35mins
• Ingredients: 15
• Yields: 24 slices
• Serves: 24

ingredients

• 1 1⁄4 cups sugar
• 1⁄3 cup vegetable oil
• 1 tablespoon vegan egg replacer powder
• 4 tablespoons water
• 2 large mashed bananas
• 1⁄2 cup soya milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1⁄2 cup quick oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3⁄4 cup pumpkin seeds (raw or roasted)
• 1 cup dark chocolate

directions

1. 1. Heat oven to 350 degrees.
2. 2. With stand mixer or hand held mixer blend together sugar and oil. In a seperate small bowl mix egg-replacer and water together until fluffy. Add egg-replacer to sugar and oil mix. Stir in bananas, soy milk, and vanilla; beat until smooth. Stir in flours, oats, baking soda, and salt just until moistened. Stir in seeds and chocolate. Divide batter in to two bread pans.
3. 3. Bake 8 inch loaves about 1 hour, 9-inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. 4. Loosen sides of loaves from pans: remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.