Perfect Banana Bread

This vegan version of the American classic is every bit as rich, moist, and banana-packed as the original...I promise that you won't even miss the eggs! Quick tip: the easiest way to grind flaxseed is to use a coffee grinder! I discovered this through MUCH trial and error, and believe me--this way will cause you the least amount of stress.

What you'll need:

• 3 cups white  flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 3 tablespoons ground flaxseed
• 9 tablespoons water
• 1 cup vegetable oil
• 2 cups white sugar
• 5-6 bananas, very ripe (the blacker the better!)
• 3 teaspoons vanilla extract
• 1 cup chopped walnuts or pecans (optional)
• cinnamon and sugar for sprinkling                                                                                                                                   
•                                                                                                                                                           First, preheat the oven to 325 degrees. Then, beat the flaxseed and water together until thick and creamy (and mixer works best for this) and set aside. Sift together the flour, salt, baking soda, cinnamon, and baking powder in a separate bowl. Add the oil and sugar to the flaxseed mixture and beat well. Add bananas and vanilla to the mixture. Slowly mix in the dry ingredient blend and mix well. Add nuts, if desired. Divide the batter evenly between 2 well-greased loaf pans and sprinkle loaves with cinnamon and sugar. Bake for 1 hour.