I love love love fresh baked banana bread, but I'm not a fan of nuts in my breads, so the options are very limited on where I can buy from. Jon found my new favorite banana bread recipe. We've made it THREE times in the past three weeks!
Vegan, nutless and super duper delicious!
What you will need:
+ walnuts are obviously optional, you can add them to the batter at the end.
Mix all the dry stuff. In a separate bowl, your largest bowl, mix soy milk and apple cidar vinegar.
While you let the soy milk and apple cidar vinegar mix stand, mash the nanners.
After a few minutes, add the nanners and the rest of your wet ingredients to soy milk mix.
Cook on 350 for one hour (make sure the bread is fully cooked by inserting toothpick, it should come out clean).
For those of you who didn't enjoy or couldn't follow along with my overuse of the masking tape feature, here is the preparation recipe from the website:
1. Preheat the oven to 350. Lightly oil a 9"x5" loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup, 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. 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.