Low Sodium and Vegan Banana Bread
Low Sodium     Vegetarian     Desserts     Dairy Free     Vegan     
Low Sodium and Vegan Banana Bread Low Sodium and Vegan Banana Bread

Serves:

From: The Daily Dish
Sodium Content: 1.1 mg/serving (20 servings/loaf)

Ingredients:
egg replacement for 3 eggs (Bob's Red Mill makes an egg replacement powder or you can also use ground flax seed/ground flax meal. In either case, use a tablespoon for powder/flax and combine with a few tablespoons of water. Let sit for a few minutes until it thickens and add)
3 ripe bananas
1 c. sugar
1 1/2 c. white whole wheat flour
1 T. sodium-free baking powder (Rumford or Hain make sodium-free baking powder)
1/2 c. canola oil
1 T. pure vanilla extract

Directions:

Preheat oven to 350 degrees. Oil and flour a small (roughly 8 x 3 inch) loaf pan and set aside.

Prepare the egg replacement according to package directions and set aside.

Peel the bananas and place in a large mixing bowl; mash well using a potato masher, ricer, or fork. Add the sugar, flour, baking powder, oil, vanilla, and prepared egg replacement. Stir gently, just until combined, then transfer batter to the prepared pan.

Place pan on middle rack in oven and bake for 1 hour and 15 minutes. Remove pan from oven and place on a wire rack to cool.

Once cool, remove loaf by gently inverting pan. Cover loaf or store in an airtight container.



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Maureen
Welcome to our collection of recipes that transport well, so you can confidently take your friend a meal. I'm Maureen and many of these are my personal recipes! Even if they are not, I've prepared, tested (and enjoyed!) each recipe to make sure I can heartily recommend them. I'm super familiar with food allergies, so you will find each recipe is clearly labeled. Recipe questions can be sent to info@takethemameal.com.
  
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