published
updated
Ingredients
- 2 cups (240 grams) all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup plain soy milk, or almond milk
- 1 teaspoon apple cider vinegar
- 2 cups mashed bananas, from about 4 large very ripe bananas
- 1/4 cup canola oil
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans or walnuts, coarsely chopped, optional
Instructions
Preheat the oven to 350 F. Lightly oil a 9 x 5-inch loaf pan and set aside. Lightly oiled loaf pan Lightly oiled loaf pan
In a medium-sized mixing bowl, sift together the flour, white sugar, dark brown sugar, baking soda, salt, and cinnamon. Dry ingredients in a mixing bowl Dry ingredients in a mixing bowl
In a large mixing bowl, whisk together the soy milk and cider vinegar and let it stand for 2 minutes. Milk whisked in bowl Milk whisked in bowl
Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined. Mashed banana added to milk mixture Mashed banana added to milk mixture
Add the dry ingredients to the wet, mixing until just combined (do not overmix). Banana bread batter in a bowl Banana bread batter in a bowl
Fold in the chopped nuts (if using) and pour the batter into the prepared loaf pan. Banana bread batter in a bread pan Banana bread batter in a bread pan
Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. vegan banana bread in loaf pan vegan banana bread in loaf pan
Allow the bread to cool on a wire cooling rack for 20 minutes before serving.
Serve warm or at room temperature. Enjoy! Banana bread ready to serve
Credits
Shamelessly stolen from: https://www.thespruceeats.com/vegan-banana-bread-1000608