Vegan Banana Bread
The secret to this moist vegan banana bread is using super ripe bananas!
Ingredients
- ⅔ cup of Almond Milk
- 1 tablespoon of Apple Cider Vinegar
- 4 Bananas (mashed and suuuuuper ripe)
- ½ cup of Maple Syrup
- 2 tablespoon of Ground Flax Seed
- 2 - 3 tablespoon of Almond Butter
- 1 teaspoon of Pure Vanilla Extract
- 1 cup of Whole Wheat Flour
- ½ cup of White Flour (can do all wheat or white if preferred)
- 2 teaspoon of Cinnamon
- 1 teaspoon of Baking Soda
- ¾ teaspoon of Baking Powder
- ½ teaspoon of Sea Salt
- [Optional] Chocolate Chips & a Banana to top it
Instructions
- Preheat the oven to 350F and line a bread pan with parchment paper. Hot tip: crumple up your parchment paper then put it in your pan, it will stay more easily
- Combine your milk (I like almond or soy, but whatever you have on hand will do) and apple cider vinegar and let it sit for 5 minutes.
- Meanwhile, mash your bananas in a large mixing bowl and combine with all other wet ingredients.
- Add your milk mixture then your dry ingredients. Mix until combined.
- Add your chocolate chips and nuts then pour into your bread pan. Add a few more chocolate chips on top if you want to impress your eaters!
- Bake for 55-65 minutes then let it cool for 30 minutes before slicing and enjoying
- Store airtight on the counter for 2 days then move to the fridge for an additional 3. days