Summarize the following:
1 1/2 cups mashed overripe bananas (about 4 medium bananas) 2 tablespoons flax meal 6 tablespoons water 1/3 melted vegetable oil Coconut oil 1 teaspoon vanilla extract 1/2 cup light brown sugar 1/2 cup applesauce 1 cup whole-wheat flour (can substitute all-purpose flour) 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt When selecting a pan to use, keep in mind that dark, metal pans are best for banana bread (rather than glass or stoneware). Dark metal pans cook things more evenly and ensure that the banana bread will be cooked all the way through. Banana bread is meant to be moist — but not gooey and undercooked in the center. The flaxseed meal is meant to replace the crucial egg ingredient in a classic banana bread recipe. Why is egg usually so important to banana bread? Because eggs contain ovalbumin — a protein that forms web-like strands when exposed to heat, thus creating a structure to hold the ingredients together and give banana bread that soft, cakey texture in your mouth.  In a vegan recipe, flaxseed is a good replacement for egg because it contains hydrocolloids — substances that form a gel when combined with water. This gel creates a structure for the banana bread in the same way eggs do. In another medium bowl, mash the bananas, then stir in the brown sugar, applesauce, vanilla extract and vegetable oil. Pour the wet ingredients into the dry ingredients and stir. The batter will be thick and chunky. It's usually best to put the banana bread on the middle or lower oven rack for ample heat. Because whole wheat flour is being used, this banana bread tends to cook quicker than other recipes, which usually take 40-60 minutes to bake. You will know the banana bread is done when you put a toothpick through it's center and it comes out clean. The banana bread should keep for about five days in a plastic bag.

Summary:
Gather the ingredients. While preheating the oven to 350°F, cover the bottom of a 9-inch loaf pan with coconut oil. Mix the flax meal and water together in a medium sized bowl, then let the mixture sit for five minutes until it thickens. In a large bowl, whisk the flour, salt and baking soda together. Add the oil flax/water combination to the mixture in the medium bowl. Pour the batter into the oiled 9-inch pan and bake for 20-25 minutes. Once the banana bread is finished baking, leave it on the rack to cool for 5-10 minutes.