A healthier version of a classic, made with plant-based ingredients and whole-wheat flour, but you'd never know it! This banana bread is substantial, moist, crisp on top, and perfectly sweet with a hint of cinnamon. Enjoy!
Preheat oven to 350F and grease an 8 x 4 loaf pan.
In a small bowl, combine the flax meal and water to create a flax egg. Set aside while you prepare the wet ingredients so it has time to gel.
In a large mixing bowl, add the peeled bananas and mash them using a fork or potato masher. Add the brown sugar and mix until no clumps remain. Add oil, vanilla, flax egg, and stir well until oil is fully incorporated. Optional: stir in chocolate chips if using them.
In a medium mixing bowl, whisk together the whole wheat pastry flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir until just combined. Try not to over-mix. The batter should be thick.
Pour the batter into greased loaf pan and use the back of a spoon to help even it out. Bake for 55 minutes, or until golden brown on top, and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool on a cooling rack. Enjoy!