This post will be short and sweet, much like making banana bread. Banana bread is one of my favourite things to make. It’s simple, delicious and I tell myself it’s healthy because it’s made with bananas!
While the sight of mushy brown bananas may gross some people out. They set my heart aflutter. This recipe uses 3 bananas. Sometimes I just let my bananas turn so that I can make banana bread, or banana muffins, or banana cupcakes . . . the possibilities are endless!
I used ground flax seeds mixed with water to replace the eggs and I think it gave the bread a slightly nuttier flavour then regular egg replacer.
Banana bread never lasts long in this house. A full loaf will last maybe two days before the boyfriend and I have polished off every last bite.
It’s finally starting to feel like spring, so grab some banana bread, grab your dog and head out to the park!
1/2 cup margarine
1 cup sugar
2 tbl ground flax seed
4 tbl water
3 very ripe bananas
2 cups flour
1 tsp baking soda
pinch of salt
Pre-heat oven to 350
Grease a loaf pan
Cream together the margarine and sugar
In a separate bowl whisk together the ground flax seeds and water
Add flax mixture and bananas to the margarine and sugar
Mix well until bananas are mush and all ingredients are incorporated
Add flour, baking soda and salt and combine
Bake for 50 minutes with tin foil covering the pan
Bake for 10 minutes uncovered or until a knife inserted in the middle comes out clean