Going vegan banana bread in the kitchen

As I've mentioned probably 18 times in my last two posts, life has changed here at the humble T abode. My new job means a whole new schedule to get used to, which isn't bad, but it's definitely still in its developmental phase.

In order to utilize more time with my family, I've decided to start cooking things in batches and freezing them for easy snacks, breakfasts or lunches later down the road.

I'm also trying to minimize waste, which meant preparing three batches of horseradish-crusted mashed potatoes for a quick side down the road and two loaves of banana bread so that I wouldn't have to throw away said potatoes and bananas.

All and all, it was an incredibly productive day.

Especially for my little helper, Pearyn, who would hardly let me prepare the banana bread due to her borderline-unhealthy obsession with bananas. I seriously think would she eat these all day everyday if I let her.

So here it is, your run-of-the-mill, use up all those vegan pantry staples, banana bread.

Going B-A-N-A-N-A-S Bread
(Makes one 8X4 loaf)
3 medium, super ripe bananas (just when you think you're going to throw them away, don't!)
1/2 cup agave syrup (you could probably use maple as well, but this is what I had on hand)
1/3 cup applesauce
1 flaxseed "egg" (1 TBS flaxseed, 3 TBS water)
2 tsp vanilla
1 TBS cinnamon
1 tsp baking soda
1/2 cup hazelnuts (or ... whatever volume of your favorite nut)
1 cup whole wheat flour
3/4 cup all purpose flour

Preheat oven to 325.
Grease loaf pan.
Mash up three super ripe bananas.
Mix flaxseed egg, agave syrup, applesauce, vanilla, cinnamon and baking soda until well blended.
Stir in wheat and all purpose flour.
Batter should have wet sand, thick, lumpyish consistency.
Mix in nuts.
Pour into loaf pan and bake for 45 minutes to one hour (depending on loaf pan). Stick a toothpick in the middle to test level of doneness (it should come back clear!)

Cut into slices and enjoy, a whole lot. (Or even freeze it for a delicious and quick breakfast later!)

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