I buy bananas almost every trip to the grocery store. We do eat them and throw them in smoothies, but ever since I got this recipe, I buy extra so I can make this yummy bread with what we don’t eat up.
This is a vegan recipe, but don’t let that scare you if you aren’t vegan. There is PLENTY of flavor in this yummy bread. It’s moist and dense and the crust is to die for. You’ll have to try it and let me know what you think.
Vegan Banana Bread
1/4 cup Non Dairy Milk (I used Almond)
1 teaspoon Apple Cider Vinegar
2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground Allspice
1/2 cup Coconut Oil
1/2 cup Brown Sugar
1/2 cup White Sugar
3 Bananas, medium sized, mashed well
1 teaspoon Vanilla Extract
1/2 cup Walnuts, chopped (optional)
Combine together the non dairy milk and apple cider vinegar; set aside.
Preheat the oven at 350F/180C for 15 minutes. Line an 8×4 inch loaf pan with parchment paper and lightly grease it with non stick cooking spray.
In a large bowl combine together the flour, baking soda, salt and spice.
In another bowl, cream together the coconut oil and sugars. Then add the bananas, vanilla and milk-vinegar mixture. Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined. Pour the batter in the prepared loaf pan and bake for about 70 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool. Enjoy!
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