THE PERFECT {VEGAN} BANANA BREAD
Hello, lovelies! I have a shameful confession to make… I have been making this banana bread for years. YEARS. And I had yet to post it on the blog! Oh lawd. I’m an embarrassment. Okay, well, here is the deal. This is actually the plain version of the vegan mango banana bread that I posted likeeee 4 years ago.
This banana bread has the bonus of being vegan, which of course is great if you’re a vegan, but it’s also great if you’re out of eggs. Or if you’re baking with a child who insists that she must lick the bowl clean. Or if you, yourself, are a compulsive spatula licker. It’s okay, we all are secretly and there is no shame in that. 🙂
THE PERFECT {VEGAN} BANANA BREAD
PREP TIME
10 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 10 mins
INGREDIENTS
4 medium ripe bananas
¼ cup vegetable oil
¼ cup almond milk
½ cup light brown sugar
2 tsp pure vanilla extract
2 cup unbleached all-purpose flour
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
sliced bananas, for topping
INSTRUCTIONS
Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate.
Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix.
Transfer the batter to your prepared pan, and top with the extra banana slices.
Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.