Banana Bread

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: slices

Course: Breakfast, Dessert, Snack

Cuisine: South American

Author: Heather Nicholds

This makes a beautiful vegan banana bread, just like the one my mom used to make. Bake it a bit less if you like it moist and dense, or leave it in the oven for 5-10 minutes after you turn off the heat to dry it out a bit if you prefer. My family is divided on their banana bread tastes, so I'll leave it to you to decide.

Ingredients

4 banana, mashed (about 2 cups)
1/2 cup non-dairy milk
2 Tbsp flaxseed, ground
1 tsp apple cider vinegar
1/4 cup coconut oil, or vegan margarine
1/2 cup unrefined sugar
1 tsp baking powder
1/2 tsp baking soda
pinch sea salt
2 cups whole grain flour

Instructions

Preheat the oven to 350 degrees F. Grease (with coconut oil/margarine) or line (with parchment paper) a 5x7 loaf pan (or 3 mini loaf pans).
In a large mixing bowl, mash the bananas, then add the non-dairy milk, flaxseed, vinegar, margarine, brown sugar, baking powder, baking soda, and salt and stir to combine.
Add the flour, and stir in until just combined.
Pour the mixture into the loaf pan, and put in the oven for 40-50 minutes, until fully risen and slightly browned on top, and springy to the touch. Let cool, then tip out of the pan, and slice to serve.

Notes

If you see the grocery store selling off large bags of overripe bananas, you can take them home, peel, and freeze them to have on hand for smoothies and banana bread.

Nutrition