Banana Bread
(adapted from a recipe Annie-Claude gave me from her Mom)
2 ripe bananas
3/4 cup softened coconut oil (not melted if you can help it)
1 1/2 cups flour
3/4 cups sugar
2 egg replacers (2 Tbs. Ground Flax plus 2 1/2 Tbs. Water soaked a minute)
1 tsp. Baking Soda
1 tsp. vinegar (or lemon juice)
1/4 cup rice milk or watered down coconut milk
1/2 tsp. Salt
Preheat oven to 350.
In food processor, blend together bananas and coconut oil until smoothe. Then add in rest of the ingredients, and blend until a very smooth batter. Pour in bread pan and bake for 50-60 minutes.
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You can substitute the coconut oil for butter, and use eggs instead of egg replacers if you like.
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