Fish Free Banana Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.6(23)
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Learn more →Ingredients
10 servings
- 3 medium ripe bananas (about 1 ½ cups mashed)
- ⅓ cup canola oil
- ⅔ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup low-fat milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
- 2
In a large mixing bowl, whisk together the mashed bananas, canola oil, sugar, eggs, milk, and vanilla extract until smooth and well combined.
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