I think banana bread is one of those dishes that has a million and one recipes and most of them are good. I've only made a few flops with banana bread--one was in my early days of banana bread baking and I didn't divide it into two loaf pans, resulting in a burnt top and raw middle, the other was fine, but you could taste that it was good for you. This recipe is healthy, but you can't tell. I think that's the goal.
The reason banana bread has so many recipes is because it's the perfect solution to overripe bananas. In this recipe I used two super ripe ones and two overripe ones. The riper your bananas, the sweeter they'll be. Next time you have some brown bananas, give this recipe a whirl.
The first step in making these muffins is creating your vegan egg. To do this combine your chia seeds and water and allow them to sit until they form an egg white like consistency. I combined them and let them sit while getting the rest of the ingredients ready. If you'd prefer to use eggs instead, you will use two eggs.
I knew I was using too much banana, but I had a few bananas I wanted to get rid of. If you use four bananas, you'll want them to be a little smaller than these. If yours are this size, then use three. If you want more banana, you can do what I did and just cook them for a little longer. Also, you'll see that some of my bananas were more ripe than others. The blacker, the better for banana bread.
Here's my applesauce. honey, and vanilla.
I mashed my bananas and got my dry ingredients ready while the vegan egg was still settling.
Then I combined the "egg" and wet ingredients,
mixed in the dry ingredients, and then stirred in the mashed banana.
For my mix-ins I added chocolate chips and walnuts. You can play with any additions that you like here.
Ready to bake--the good news about these muffins is you don't have to worry about them being underbaked as a health risk because they don't use egg.
Like I mentioned earlier, I baked these for a little longer because of the extra banana. I tried one and found it a little too wet so I just put them back in the oven for a little longer.
As I do with most of my muffins, scones, etc. I put these muffins in a freezer bag and store them in the freezer. When I want to eat one, I just heat it in the microwave. I enjoy eating them with plain Greek yogurt mixed with cocoa powder.
- 2 tablespoons chia seeds
- 6 tablespoons water
- 3/4 cup applesauce
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3-4 ripe bananas (approximately 1 1/2-2 cups mashed)
- Mix-ins of choice
- Make your vegan egg, by combining the chia seeds and water and letting it sit until an egg white like consistency forms.
- Mix together your vegan egg, applesauce, honey, and vanilla.
- Add dry ingredients and mix.
- Stir in your mashed bananas until combined.
- Stir in any mix-ins.
- Divide batter evenly into greased muffin pan.
- Bake at 350 degrees for approximately 15 minutes, until toothpick comes out clean.