For now, if you're an ok-with-honey vegan, give it a shot. (Or replace the honey with either agave or malt syrup! Although honey works as an emulsifier, which you need if you're leaving out the eggs, so this may not work very well. If you do this, you may want to consider using egg replacer instead of flaxseed meal.)
Also, coconut in banana bread is a great idea. Do it.
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Almost Vegan Banana Bread
makes one loaf
kitchen scale (although I've included approximate measurements!)
loaf pan (or muffin tins)
2T flaxseed meal
3.8oz soy milk (7T + 2t)
3.2 oz vegetable oil (6T)
3.75 oz brown sugar (0.5c)
1t vanilla extract
0.75t baking soda
3 super ripe bananas (about 15 ounces without peels)
3oz. honey (6T)
8oz whole wheat flour (about 1.75c)
2oz chopped nuts (about 0.5c)
handful of unsweetened, shredded coconut (optional)
1. Place the flaxseed meal and the soy milk together in a measuring cup and stir.
2. Thoroughly mix the oil, sugar, vanilla, baking soda and salt in your mixing bowl, using a fork to whisk them together.
3. Mash the bananas into the mixture and follow with the honey and the flax/soy milk mixture.
4. Add the flour and chopped nuts, mixing until the mixture is smooth.
5. Pour the mixture into a 9x5 loaf pan, smooth the top, and then begin the oven preheating to 350°F. The batter should rest for about 10 minutes in the loaf pan to let the flaxseed meal do its thing, to let the flavors incorporate, and to let the liquids work on softening the whole wheat flour.
6. Once the oven is preheated, pop the sucker in and bake for 60-65 minutes, or until a toothpick/knife/cake tester poked into the center comes out totally clean. (Believe me, it's moist enough that you probably won't overbake it.)
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- If you leave out the coconut, replace it with oatmeal. It will give the bread some chewiness, which I really like. If you don't like chewiness and want something more cakey, omit both.