The Best Vegan Banana Bread (from hell yeah it's vegan!)
1/4 cup almond milk
1/2 tsp apple cider vinegar
1/2 cup vegan butter, room temp
1 cup light brown sugar
3 ripe bananas, mashed
1 tsp vanilla
1 1/2 cups flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
3/4 c walnuts, toasted and chopped*
Preheat your oven to 350.
Grease and flour a 9" loaf pan.
Measure your almond milk and add the apple cider vinegar. Set it aside.
In a large bowl, cream together the butter and brown sugar. You can use a mixer if you'd like, but a wooden spoon or spatula works just as well.
Mix together bananas, vanilla, and milk.
In a medium bowl, combine flours, baking powder, baking soda, nutmeg, and salt.
Add the dry ingredients to the wet an mix until the flour is moistened.
*Walnuts (or other add-ins like chocolate chips) are optional. If adding, fold them in at this point.
Spoon into prepared pan and bake for 45-50 minutes, or until a toothpick comes out mostly clean.
Let the bread cool for 10 minutes in the loaf pan, then flip it out onto a cooling rack to cool completely.
This week, I did what I should've done when I made my vegan chocolate chip bread a few weeks ago: find a vegan recipe to compare the non-vegan recipe to, then adjust from there.
In between teaching, attending class, lesson planning, and homework, I scroll through recipes on Pinterest. A vegan banana bread recipe popped up during one of my scrolls. It tempted me immediately. The bread pictured with the recipe is the image that comes to mind when someone says banana bread. After teaching and meeting with a few of my professor, I needed to come home and bake. I stopped at the grocery store on the way home and bought the perfect bananas for banana bread. Usually I plan banana bread ahead and buy bananas with the rest of the week's groceries, but this was a baking whim. Thankfully, the grocery store closest to my apartment has a bin for single bananas--the perfect place to find bananas that might otherwise go bad and save them by baking delicious bread. After getting some reading done, it was time to bake!
This banana bread is a Type & Cakes rarity: there is nothing to substitute or change about the original recipe. My general rule when a recipe is so good I don't need to modify it is that I simply link to the recipe or the website for the book it's from. Since the last post on hell yeah it's vegan! is from 2017, I included the recipe here because you never know when a website will just disappear. I encourage you to check out hell yeah it's vegan! There are many baked goods on the website that tempt me, and I'm sure they'll end up here soon.