Vegan Banana Bread

• 3 bananas medium very ripe, about 345g per 3 bananas, well mashed
• 1/3 cup canola oil
• 1/2 cup light brown sugar 100g per 1/2 cup, packed
• 1/4 cup granulated sugar 50g per 1/4 cup
• 1/3 cup nondairy milk
• 2 teaspoons flaxseed meal
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat the oven to 350u0b0F.
2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3. Place the mashed bananas, canola oil, brown sugar, granulated sugar, nondairy milk, flaxseed meal and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
4. Add the flour, cinnamon, baking powder, baking soda and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
5. Pour the batter into the loaf pan.
6. Bake the bread for 55-65 minutes on the middle rack, until a toothpick inserted in the center comes out clean.
7. Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
8. Check to see that bread is done. Remove from oven or add time as needed.
9. Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days or in the freezer for up to 3 months.

bananas, canola oil, light brown sugar, sugar, nondairy milk, meal, vanilla, flour, cinnamon, baking powder, baking soda, salt

Taken from www.yummly.com/recipe/Vegan-Banana-Bread-2684125 (may not work)