Banana Nut Bread is a favorite in our home.

The boys will eat it in one day, and my son in law will eat the entire thing in five minutes.

I got this recipe from Natasha Kitchen. Her recipe wasn’t vegan I adjusted it by removing the eggs and replaced them with Milled Flaxseed (1 Tbs. of flax & 3 Tbs. of Water, let sit for 5 minutes = 1 egg)

You may be wondering why our banana bread is round? Well it is quite simple…We don’t have a loaf pan. The recipe calls for the bread to bake for 50 to 60 minutes in a loaf pan. We cook our bread for 30 to 35 minutes in a spring load pan.

Banana Nut Bread

• 3 med/large ripe bananas (mash with fork)
• 1/2 cup of unsalted butter at room temp. (I used vegan butter)
• 3/4 cup of white sugar
• 2 eggs (I used Milled Flaxseed. 1 Tbs. of flax & 3 Tbs. of water, let sit for 5 minutes = 1 egg)
• 1 1/2 cup of all purpose flour
• 1 tsp baking soda
•  1/2 tsp salt
• 1/2 tsp vanilla
• 1 cup of walnuts
• 1/2 cup raisins

Preheat oven to 350, Grease and Flour bread loaf or in our case spring loaded pan, Lightly roast walnuts, Continuously stirring, Chop and cool.

1. In mixing bowl, cream together 8 tbs. of soften butter and 3/4 cup of sugar.
2. Mash bananas with fork until a chunky applesauce look, add them to batter along with 2 eggs or Milled Flaxseed mixture. Mix until blended.
3. In a separate bowl, whisk together 1 1/2 cups of flour, 1 tsp. of baking soda and 1/2 tsp. of salt. Then add to batter.
4. Add 1/2 tsp. of vanilla extract, 1 cup of chopped walnuts and 1/2 cup of raisins.

Pour into a prepared loaf pan. or what ever kind of pan you may have. Bake at 350 for 55-60 minutes or until a toothpick comes out clean. Let rest for 10 minutes before transferring to wire rack to cool.

We like to eat it still warm. You will end up with happy, beautiful babies with their bellies full of love.