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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is perfect for when you have a few overly ripe bananas that you don't want to just toss into the garbage. 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.
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