"Omg this can't be vegan" Banana Bread
By: Julia Delrieu
Published: Sunday, October 23, 2011 - 9:16am

Ingredients




2 cups of canola or sunflower oil or margarine
1 to 1.5 cups of sugar (brown is nicer, because you can put less in)
1/2 cup of flax seeds and 1.5 cups of water
1/2 c. of sesame seeds
vanilla extract or 1 tsp of vanilla sugar
3 cups of flour (an extra cup on the side depending on desired consistency of the cake)
1 tsp of salt
1 tsp of baking soda
2 or 3 cups of ripe crushed bananas (more bananas if less sugar, or soaked in coffee for an extra twist)
optional: walnuts, chocolate chips, cinnamon, etc, to your heart's content! I recommend about 2 handfuls of nuts or chips for half a batch.

Preparation

1 prep your oven to 350 F / 180 C - preheat a little hotter than that for a perfect set up 2 first, mix the flax seeds and water in a blender together for about 3-5 minutes, until you get a gelatinous, egg white like substance. 3 mix sugar, vanilla extract and oil, and add the flax seed mix 4 mix all the dry ingredients together (flour, salt, baking soda, options like cinnamon, nuts, etc) 5 add the dry stuff in little by little, alternating with your crushed bananas. 6 grease the pans very  lightly, add the sesame seeds as coating by putting a generous handful and then shaking it around so it goes on the bottom and the edges. 7 Now if you're using a square pan, the breads will cook faster, about 40-45 minutes 8 if you have a loaf pan, you'll want to put it up to 50 minutes to an hour.

About

I found this recipe when I was working with a community kitchen which was also a little vegan paradise for students. This bread will convert non-vegans in one mouthful. I did tweak it to decrease the amount of sugar, feel free to add a little more if your bananas are a little green.
Tip 1 : if you're planning a banana bread  but your bananas are not ripe yet, pop them in a paper bag for 2-3 days and they will be ready.
Tip 2 : double the quantities and freeze the breads, they keep for a good 2-3 months.