1 1/2 cups mashed banana (from about 3 large very ripe bananas)
3 tablespoons ground flaxseed
1/3 cup nondairy milk* + 1 teaspoon apple cider vinegar (allow to sit for 5 minutes before using)
1/3 cup maple syrup
1/3 cup avocado oil**
1 1/2 teaspoons pure vanilla extract
1/3 cup sucanat or regular sugar
1 3/4 cup whole wheat pastry flour or AP flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Preheat the oven to 350 degrees. Grease a 9 X 5 loaf pan and set aside.
In one bowl, mix together the mashed banana, ground flaxseed, nondairy milk+ apple cider vinegar mixture, maple syrup, avocado oil, and vanilla extract.
In a separate bowl, use a whisk to combine the sugar, flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Transfer the mixture to the prepared loaf pan and bake in the preheated oven for 40-50 minutes, until the banana bread is set and the top spring back when you touch it. (Mine is typically perfect after 45 minutes.) Allow the bread to cool on a rack before slicing.
*I prefer unsweetened almond milk
**melted coconut oil may be substituted for avocado oil