Banana Bread

By blum099

Ingredients

• YIELD
• One 9-inch loaf
• INGREDIENTS
• Flaxseeds, 1/4 cup
• Coffee, freshly brewed and hot, 1/4 cup plus 2 tablespoons
• Canola or grapeseed oil, 1/2 cup plus 1 tablespoon, divided
• All-purpose flour, 1 1/3 cups plus 2 teaspoons, divided
• Whole wheat flour, 1/3 cup
• Baking soda, 1 teaspoon
• Ground cinnamon, 1/4 teaspoon
• Ripe bananas, 4 large or 5 small, peeled
• Vegan mayonnaise, 2 tablespoons
• Vanilla extract, 1 1/2 teaspoons
• 1/4 teaspoon kosher salt
• Granulated sugar, 1 cup plus 3 tablespoons
• EQUIPMENT
• Measuring cups and spoons
• Coffee grinder or spice mill
• Dry and liquid measuring cup
• Mixing bowls
• Wooden spoon
• Plastic wrap
• 9 -by-5-inch loaf pan
• Parchment paper
• Large fine-mesh sieve or flour sifter
• Potato masher or fork
• Whisk
• Rubber spatula
• Aluminum foil
• Cake tester or wood skewer
• Paring knife
• Platter
• Bread knife

Preparation

Step 1

DIRECTIONS

1. In a coffee grinder or spice mill, grind until fine the:

Flaxseeds
Add the ground flaxseeds to a medium bowl and use the wooden spoon to stir in the:

Hot coffee
Cover the bowl with plastic wrap and refrigerate until the mixture becomes gelatinous, at least 15 minutes and up to 1 hour.

2. Preheat the oven to 350°. Coat the loaf pan with:

1 tablespoon canola oil
Add:

2 teaspoons all-purpose flour
Shake the pan to coat the bottom and sides. Tap out the excess.

3. Place 2 large pieces of parchment paper on the counter. Over the sheet, sift together:

1⅓ cups all-purpose flour
Whole wheat flour
Baking soda
Ground cinnamon
Repeat sifting the dry ingredients over the second sheet of parchment, then sift a third time onto the first sheet of parchment. Transfer the dry mixture to a large bowl.

4. In a medium bowl, use the potato masher to mash the:

Peeled bananas
Use the wooden spoon to stir in the:

Vegan mayonnaise
Vanilla extract
Kosher salt
5. Remove the coffee-flax mixture from the fridge and whisk in the:

Granulated sugar
Whisk in the remaining:

½ cup oil
Use a rubber spatula to fold the flax mixture into the flour mixture until a few dry streaks remain, then fold in the banana-mayonnaise mixture.

6. Once the batter is completely combined, use the rubber spatula to transfer it to the prepared loaf pan. Bake for 40 minutes, and if the top looks dark, loosely cover with a sheet of aluminum foil. Continue to bake until a cake tester inserted into the center of the cake comes out clean and the center resists light pressure, 15 to 20 minutes longer. Remove from the oven and cool completely before running a paring knife around the loaf and inverting it onto a platter. Use the bread knife to slice the banana bread into 1-inch-thick pieces and serve.