There's something effin' amazing about this super simple banana bread. There's nothing that stands out, in particular, but it seems this is perfection in its simplicity. There's a certain feeling of accomplishment that comes from turning something that is so close to being trash, in this case some overripe bananas, into a delightful treat. I usually bake a loaf, and this recipe yields a large, supple loaf, but this time I decided to make mini muffin bites. These even seemed to have won the hearts and minds of our Synagogue's Social Action Committee who got to enjoy them the other night. Kidding, of course, but they went over really well!
- 2 tbs ground flax whisked with 6 tbs warm water
- 1 cup unrefined sugar
- 1/2 cup vegan butter, softened
- 3 medium/ large or 4 small bananas, brownish skin or spotted skin is best
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/2 cups unbleached flour
Preheat the oven to 350.
Cream together the sugar and vegan butter. Add in the soft bananas and beat until smooshed and mixed into the butter mixture. Add in the flax mixture and beat until combined. Add in the baking soda, salt and vanilla and keep beating. Finally, add in the flour, 1/2 cup at a time, until well incorporated.
Using a small scoop, put about 1 oz. of mixture into small muffin pans with liners, large muffin pans with liners, or a loaf pan (you will need to butter and flour the pan if you don't use a liner).
For mini muffins: Bake at 350 for 22-25 minutes, or until a pick comes out clean.
For regular muffins: Bake at 350 for 30-35 minutes, or until a pick comes out clean.
For a loaf: Bake at 350 for 65 minutes, or until a pick comes out clean.
Allow to rest for about 20 minutes, or longer, and enjoy!