Banana Raisin Peanut Bread

I have a habit of clipping recipes out of magazines and never using them. The other day, however, I came across one interesting recipe that I must have clipped out of Vegetarian Times years ago. Actually, it looks like one of those recipes that comes along with an advertisement for some product, and for this one I'm going to guess raisins. Anyway, the recipe was called Banana Raisin Peanut Bread. It seemed like the perfect candidate for veganization. For this one, I wanted to do the flax seed + water egg replacing method. Since there were already nuts in this recipe, I figured the flax flavor would meld in well.

Making the flax seed egg replacer was super easy. I used the PPK version, where 1 tbsp flax seeds + 3 tbsp of water = 1 egg. All it takes is a blender. After that, the bread came together in about 15 minutes, with most of that time was spent climbing up on a chair looking for some of the ingredients. This bread turned out really moist and really peanut buttery. It reminded me of a variation of the good ol' PB&J because of the grapy raisins. I think it'll be the perfect change from my usual toast and peanut butter for breakfast.

Banana Raisin Peanut Bread

2 tbsp flax seeds
6 tbsp water
3 tbsp canola oil
1/2 tsp vanilla extract
2/3 cup organic cane sugar
1/3 cup creamy peanut butter (my favorite is Skippy Natural)
1 cup (2 medium) mashed ripe bananas
3 tbsp plain light soy milk
2 cups unbleached all-purpose flour
1/2 tsp baking soda 1/4 tsp salt
1 tsp baking powder
1 cup raisins (I used a combination of regular and golden raisins)
1/2 cup chopped roasted unsalted peanuts

1. Preheat over to 350 degrees F. Grease a 9x5-inch loaf pan.
2. Finely grind the flax seeds in a blender. Add the water and blend until well combined and frothy, about 1 min. Set aside.
3. Stir together oil, peanut butter, vanilla extract, sugar, and flax mixture; blend in banana and milk.
4. Combine flour, baking powder, baking soda, and salt. Add to banana mixture; stir just until dry ingredients are moistened. Fold in raisins and peanuts. Spoon batter into pan. The batter will be very thick; pat the batter into the corners of the pan.
5. Bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. cool in pan 10 minutes. Remove from pan and cool on wire rack.

Servings per recipe: 12
Per serving:
Calories: 282
Fat: 11 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 140 mg
Carbohydrates: 42.6 g
Fiber: 2.6 g
Sugar: 20.9 g
Protein: 6.4 g

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