This is my favourite banana bread recipe. Originally, it calls for eggs, but I figured it would probably be alright to replace it with chia seeds to make it vegan-friendly for my vegan friend. And, I was right! This vegan version isn't as light and fluffy, but it's still soft and moist like it should be.
The riper the bananas, the more intense aroma this bread has. Do not overmix the batter as it will result in a tough and dense crumb.
Ingredients：
1 2/3 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
3/4 cup brown sugar
2 tbsp chia seeds
2 tbsp water
1/2 cup olive oil
1 1/2 cups very ripe bananas (peeled and mashed)
2 tbsp sour cream
1 tsp vanilla extract 1/2 cup chopped walnuts (optional)
Steps：
1. Preheat oven to 165°C. Lightly butter and flour a loaf pan.
2. Soak chia seeds in 2 tbsp water. Set aside.
3. Sift flour, baking soda, cinnamon and salt in a bowl. Set aside.
4. Beat banana, sugar, sour cream, vanilla and soaked chia seeds at a medium speed with a stand mixer fitted with a whip attachment until combined.
5. Switch to low speed. Slowly drizzle in the oil while beating.
6. Gently fold in the flour mixture until there are no lumps.
7. Pour the batter into the prepared loaf pan. Sprinkle chopped walnuts on top (optional). Bake for around 50 - 60 minutes until golden brown.
8. Let cool in the pan on a wire rack. Once it's cool completely, take it out and serve.
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