Banana Bread

Banana bread has always been one of my favourites, so of course,I had to find a recipe that was vegan. I had a few fails before combining a couple to come up with this one. I like to have a couple slices for breakfast when I’ve got a loaf in the house. Enjoy!

Ingredients

2 cups all-purpose flour
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 t. nutmeg
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar (white vinegar works in a pinch)
2 cups mashed banana, from about 4 large very ripe bananas
1/4 cup canola oil
1 t. vanilla extract
Walnuts (optional)

Preparation

1. Preheat the oven to 175 C (350 F). Lightly oil a 9″x5″ loaf pan and set aside.

2. In a small bowl, whisk together the soy milk and cider vinegar and let stand.

3. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt cinnamon, and nutmeg.

4. In a large mixing bowl, mash the bananas well. Add soy milk mixture, canola oil, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix!). Fold in the walnuts if using and pour the batter into the prepared loaf pan.

5. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.