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“This is perfect for when you have a few overly ripe bananas that you don't want to just toss into the garbage.”
1hr 35mins
24 slices

Ingredients Nutrition


  1. 1. Heat oven to 350 degrees.
  2. 2. With stand mixer or hand held mixer blend together sugar and oil. In a seperate small bowl mix egg-replacer and water together until fluffy. Add egg-replacer to sugar and oil mix. Stir in bananas, soy milk, and vanilla; beat until smooth. Stir in flours, oats, baking soda, and salt just until moistened. Stir in seeds and chocolate. Divide batter in to two bread pans.
  3. 3. Bake 8 inch loaves about 1 hour, 9-inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
  4. 4. Loosen sides of loaves from pans: remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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