6309 SW Capitol Highway, Portland OR, 97239
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At least that’s the way I feel about it. I find that I can eat more sweets without feeling weighed down or twisty in the stomach when made dairy-free, and last weekend many who sampled my Vegan Banana Bread at the Movement Arts Fair & Bake Sale commented on it’s great texture…I owe it all to flax! [As well as my mom for the Paul Newman The Hole in The Wall Gang Cookbook-from which I altered the recipe]
Preheat to 350 & Smear some Earth Balance on 9×5 loaf pan
Beat 8T Earth Balance and 1C Sugar until creamy.
Blend 2T Flax Seed to 6T Water in blender until finally reduced to “snotty” texture.
Beat the Flax Snot into the Butter/Sugar combo.
Combine 2C Flour, 1t Salt, and 1t B Soda in separate bowl.
Sift dry ingredients in with wet until just blended.
Gently fold in 3 uber-ripe Bananas and 1 C Walnuts until just combined (do not over-mix)!
Splop into loaf pan, and bake for 45-55 min, until knife comes out clean when stabbed into center of loaf.
Beat 8T Earth Balance and 1C Sugar until creamy.
Blend 2T Flax Seed to 6T Water in blender until finally reduced to “snotty” texture.
Beat the Flax Snot into the Butter/Sugar combo.
Combine 2C Flour, 1t Salt, and 1t B Soda in separate bowl.
Sift dry ingredients in with wet until just blended.
Gently fold in 3 uber-ripe Bananas and 1 C Walnuts until just combined (do not over-mix)!
Splop into loaf pan, and bake for 45-55 min, until knife comes out clean when stabbed into center of loaf.
[Optional to add 2T Honey when adding Flax to Butter/Sugar combo. Honey is not considered “Vegan” because it comes from bees, but generally adds good flavor and moist texture to loaf.]
Visit my Gastronomical Compendium for more gut-healthy recipes!
