Eggless Banana Bread

• 2-1/2 cups Unbleached All-purpose Flour
• 1 cup White Whole Wheat Flour
• 1/4 cups Ground Flax Seeds
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 2 teaspoons Cinnamon
• 3/4 cups Refined Sunflower Oil
• 1 cup Light Brown Sugar
• 1/2 cups Unrefined Sugar
• 1 cup Sour Cream
• 2 cups Mashed Ripe Bananas
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 2 teaspoons Vanilla Extract

1. Preheat oven to 325u0b0F. Grease the bottoms of two 8x4-inch aluminum loaf pans; set aside.
2. Add dry ingredients (flours, flax seeds, baking soda, baking powder, salt, cinnamon) to a large bowl and stir well to combine. Make a well in the center then set aside.
3. In another large bowl, add sunflower oil, both sugars, sour cream, bananas, lemon juice, and vanilla extract and stir well to combine.
4. Add wet ingredients to dry ingredients and fold just until flour is moistened. Divide batter evenly between both loaf pans and top with a piece of parchment paper. Bake for 55 minutes or until a toothpick inserted in the center of both loaves comes out clean.
5. Allow loaves to cool in their pans 5-10 minutes then allow to cool completely on a cooling rack before slicing.

flour, flour, ubc, baking soda, baking powder, kosher salt, cinnamon, sunflower oil, light brown sugar, unrefined sugar, sour cream, bananas, freshly squeezed lemon juice, vanilla

Taken from tastykitchen.com/recipes/breads/eggless-banana-bread/ (may not work)