Author Notes
This is a wonderful dairy free banana bread, which takes on a really fantastic caramel undertone when it cooks. It is a quite dark and heavy banana bread, and packed with flavor. Easy to make and 100% vegan, but you would never guess. Modified frpm a recipe I found in Post Punk Kitchen. —Charles C.
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Ingredients
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1 1/2 cups
AP Flour
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1/2 cup
Whole Wheat Flour
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3/4 cup
White Sugar
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1/2 cup
Light Brown Sugar
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3/4 teaspoon
Baking Powder
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1/2 teaspoon
Salt
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3/4 teaspoon
Ground Cinnamon
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1/2 cup
Soy or Almond Milk
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1 teaspoon
Apple Cider Vinegar
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2 cups
Bananas, mashed and very ripe
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1/4 cup
Vegetable Oil
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2 tablespoons
Maple Syrup
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1 teaspoon
Vanilla Extract
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1/2 cup
Chopped Walnuts or Pecans
Directions
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Preheat your oven to 350 degrees.
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Sift together the flour, salt, sugar, baking powder and cinnamon.
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In a small cup, mix the soy milk and cider vinegar and allow it to sit for 2 minutes.
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Mix the soy milk mixture into the mashed bananas, vegetable oil, maple syrup and vanilla extract and mix until just combined. Then fold in the dry ingredients bit by bit, just until incorporated. Do not over mix and then gently fold in the nuts and pour into a lightly greased 9 x 5 metal loaf pan.
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Bake for 1 - 1 1/2 hours, until a knife inserted comes out relatively clean. It needs to cook for a while to develop the caramel undertone. Then allow to sit for at least 20 minutes, turn out of the loaf pan and serve.
* I always take bananas that have gone a bit too ripe and put them in a plastic storage bag and freeze them for later use. They will keep indefinitely, and they really do make stunning banana bread. If you decide to use frozen bananas, you will need to make sure they come up to room temperature before mixing with other ingredients, otherwise the bread won't cook through.
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