One of the kings of easy-to-make bread, banana bread is always a welcome treat into any vegan’s diet. Most banana bread (especially store-bought ones) contain dairy or eggs, but this recipe does without both and still manages to come out of the oven smelling heavenly.
Prep Time: 10 minutes approx.
Cook Time: 1 hour.
2 cups of flour
3/4 of a cup of white sugar. Be sure to get unrefined sugar as the refining process may use bone charcoal.
1/2 cup of brown sugar
3/4 teaspoon of baking soda.
3/4 teaspoon of cinnamon
1/2 cup of non-dairy milk (e.g., almond milk/soy)
1 teaspoon of apple vinegar
4 mashed bananas (approx 2 cups)
1/4 cup of canola oil
2 tablespoons of agave syrup (You can use maple syrup if you prefer)
1 teaspoon of vanilla extract
How To Cook:
Heat your oven to 180 C (350F)
Lightly oil a 9 by 5-inch loaf dish and set aside. I normally use olive margarine for this step!
In a large bowl, combine the flour, sugars, cinnamon, and baking soda.
In a different bowl, combine the milk, apple vinegar, and then set aside for about 2 minutes to mix. Add the 2 cups of bananas, oil, and vanilla. Use a whisk to mix well.
Add your dry ingredients to the wet ingredients, and fold until well blended. It is essential not to over mix in this step; otherwise, your load will become very thick.
Pour into the loaf dish and bake for 1 hour. Insert a toothpick into the middle of the loaf and see if it emerges clean. If you see some mixture on the toothpick after an hour in the oven, leave it for another 10 minutes.
After removing the range, separate the bread from the tray, and cool for 20 minutes on a wire tray.
You can add walnuts, raisins, or even dairy-free chocolate chips into the mix to give you the flavor you want.
When choosing a sugar. Many sugars go through a refinement process using bone charcoal.
You can remove all sugar and replace it with 1/2 cup of agave or maple syrup. Agave is a natural sweetener and sometimes adds a rich flavor to your baked goods.