Vegan Banana Bread
This recipe yields 1 loaf. To freeze, wrap in plastic wrap when it's still slightly warm, and then again in aluminum foil to protect it and keep it moist
Servings 1 loaf
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup dark brown sugar packed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups mashed ripe banana about 4 large
- 1/4 cup mild oil of choice
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- For top:
- 1/2 cup chopped walnuts optional
Instructions
- Combine dry ingredients in a bowl - flour, sugar, brown sugar, baking soda, salt and cinnamon and set aside
- In another bowl, combine your almond milk and your apple cider vinegar and let it sit for about 2 minutes and then add the bananas, oil, maple syrup and vanilla and combine
- Add the dry ingredients to the wet ingredients very gently - don't over mix
- Add batter to a 9" x 5" loaf pan lined with parchment paper that is large enough to come up both sides (this makes it very easy to remove the loaf from the pan after it's baked
- Spray the bottom part of the parchment paper with a little cooking spray or brush with a little oil before adding the batter
- Bake @ 350 degrees F for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean
- Let the loaf cool in the pan on a trivet for about 10 minutes and then remove the loaf from the pan and let it finish cooling on a metal cooling rack