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Prep time
20 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
Easy to make, vegan and moist banana gingerbread- best snack for holidays season. —plantbasedrecipes
Ingredients
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3 pieces
ripe bananas
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1/4 cup
canola oil
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1/4 cup
soy (or almond) milk
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1 teaspoon
apple cider vinegar
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2 cups
flour
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3/4 cup
cane sugar
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1 teaspoon
baking powder
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1 teaspoon
gingerbread spices
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1 teaspoon
vanilla extract
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1 pinch
salt
Directions
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Preheat the oven 365F. Grease a loaf pan and line with parchment paper.
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Mix soy (almond) milk and apple cider vinegar (it will be used as a vegan buttermilk substitute).
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In a large bowl, use a fork to mash 3 bananas. Mix in oil, buttermilk and vanilla and set aside.
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Whisk together the flour, sugar, baking powder, gingerbread spices and salt. Pour the banana mixture into the dry ingredients and stir gently.
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Pour the batter into the loaf pan and bake 30 min. or until well risen and a toothpick inserted into the center comes out clean. Leave to cool completely before slicing.
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Tip: for the glaze sift the confectioner's sugar (80 g) into a bowl and stir in the lemon juice (1-2tbsp) until smooth. Dizzle over the cooled cake.
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