June 28, 2018
Welcome back for another vegan dessert! Evan has been begging me for a couple of months now to make some banana bread and I kept thinking I should do something more creative and it will probably be basic. This bread is anything BUT basic. I picked up some very ripe bananas on discount at my grocery store and found myself without an excuse not to make it. We’ve been having a lot of rain recently (violent, torrential downpours) and this has been perfect for spending an afternoon tucked away in my comfy chair with a nice cup of coffee. I don’t have any photos of the full loaf of banana bread because we devoured 6 slices after we took it out of the oven. We’re still working on the whole discipline thing. haha
Anyway, on to the recipe!
1 Cup Sugar (I used 1/2 cup stevia and 1/2 cup regular sugar)
3 Medium Mashed Ripe Bananas
1/2 Cup Coconut Oil, Melted
1 Teaspoon Vanilla Extract
1/4 Cup Vanilla Almond Milk or Soy Milk
1 Teaspoon Apple Cider Vinegar
2 Cups All Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Chopped Walnuts, if desired
1/2 Tablespoon Cinnamon
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda, cinnamon and salt; stir just until moistened. Stir in walnuts. Pour into pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
There you have it! Easy and simple banana bread that is sure to please even the pickiest of eaters.
What should I bake next?
Thanks for stopping by!
Recipe adapted from here.