Moist Vegan Banana Bread
Banana bread is the perfect way to use up those too ripe bananas you have in your fridge. This bread is moist with a nice crust for you to drool over. This will make your kitchen smell so amazing! You have to try this recipe out!
Yield: 1 loaf
Equipment
- Loaf pan
Materials
- 250 g (1 1/4 cup) mashed banana About 3 large bananas
- 108 g (1/2 cup) oil more for the loaf pan
- 213 g (1 cup) coconut sugar Or brown sugar
- 1 tsp vanilla extract
- 100 g (1/2 cup) non-dairy milk
- 1 tbsp ground flaxseed
- 272 g (2 cups) flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped nuts of choice
Instructions
- Preheat the oven to 350 degrees F.
- Mash the bananas with a fork until no big lumps remain. Add the wet ingredients (oil, coconut sugar, vanilla extract, and milk.) Whisk to combine, then add the flaxseed.
- In another bowl, add the flour, cornstarch, baking powder, baking soda, and salt. Whisk and then add the cinnamon and nutmeg.
- Mix the wet and dry ingredients until just combined. Then add the chopped nuts.
- Line a loaf pan with parchment paper and spray with oil. Pour in the batter and smooth the top. Put in oven.
- Bake for 45 to 50 minutes or until it rises and has a nice crust. Take it out and cool until slightly warm to the touch. Serve while still warm.
Notes
- Store at room temperature in an airtight container. It will last 4 days. After that, you can slice it up and freeze it.