It has the perfect sweetness and a fabulous texture from the bountiful and dense mashed bananas. This vegan dessert can be made with soy milk or almond milk and we all know that these kinds of milk are so nutritious. Even without dairy and eggs, this bread turns out moist and delicious. The addition of walnuts made this bread rich in omega 3 fatty acids. This isn't just your average vegan dessert, but your extraordinarily nutritious vegan treat!
Ingredients:
- 2 cups all purpose flour
- ¾ cups white granulated sugar (preferably unrefined cane sugar)
- ½ cup packed brown sugar
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup plain soy milk or almond milk
- 1 teaspoon apple cider vinegar
- 2 cups mashed bananas, from 4 large very ripe bananas
- ¼ cup canola oil
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup walnuts
This banana bread is done in an hour and 10
minutes and makes one “9x5” loaf.
Procedure:
In another large
mixing bowl, stir together soy or almond milk and apple cider vinegar and then
let mixture rest for 2 minutes. Stir in mashed bananas, canola oil, maple
syrup, and vanilla extract. Whisk until smoothly blended.
Slowly pour in dry ingredients into the wet
mixture, whisking until just blended. Be careful not to over mix. Lastly, fold
in walnuts.
Pour batter into
greased loaf pan. Bake for 1 hour and a few minutes or just until toothpick
inserted at the center of the loaf comes out clean.
Move freshly-baked
loaf on wire rack to cool for about 20 minutes. Slice and serve warm or at room
temperature.
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