Vegan chocolate banana bread

Like most people, I hate the word moist. However, I feel this is the only proper word to use when describing this recipe. The banana bread comes out super moist and delicious. I added chocolate chips to the top but you can absolutely keep it traditional. Toss in nuts, if that's your cup of tea. Speaking of, this is perfect to pair with a mug of tea or coffee. 

Ingredients

5 large ripe bananas

4 flax eggs (4T flax meal + 10T water)

1 cup cooled (not room temp or fridge cold) vegan butter (I used Earth Balance baking sticks)

1 1/2 cups organic cane sugar

1/2 cup packed organic brown sugar

2 1/2 cups organic all-purpose flour

2 teaspoons baking soda

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Optional toppings/mix-ins: vegan chocolate morsels (Enjoy Life brand), walnuts, peanut butter, etc.

Instructions

Make flax egg, set aside to thicken.

Preheat oven to 325.

Cream butter and sugar together.

Mash bananas and add to sugar butter, along with flax egg and vanilla.

Stir in flour 1/2 cup at a time.

Add soda and salt.

Into a parchment lined 9x9 pan or a large loaf pan, spread batter and add desired toppings, if any.

Bake for 50-55 minutes, until a toothpick comes out clean.

Store in a covered container at room temperature or fridge.