Yes, it’s vegan. But you would never know it. It is simple and makes the best banana bread. Makes one loaf of bread, but I usually double it. It goes fast!
Ingredients
1 cup sugar
1 ½ cups mashed ripe bananas (3 medium)
½ cup refined coconut oil, melted
1 tsp vanilla
¼ cup unsweetened vanilla almond milk.
1 tsp apple cider vinegar
2 cups all-purpose flour
¾ tsp baking soda
½ tsp salt
½ cup chopped walnuts (if desired)
Directions
1. Heat oven to 350 degrees F. Grease bottom only of 9X5X3-inch loaf pan (or can make muffins using paper cups in a muffin pan).
2. In a large bowl, use a mixer to beat together the sugar, bananas, coconut oil and vanilla until smooth. Put the mixer away.
3. Use a spatula to stir/fold in almond milk and vinegar. Add flour, baking soda and salt. Use spatula to stir just until moistened. If you are using walnuts (I don’t use walnuts for this recipe, but it’s up to you) here is where you would stir them in. Pour into pan.
4. Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Muffins only require 50 minutes. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan, and place on cooling rack. Cool completely. Store in a gallon zip lock.