Vegan Banana Bread Recipe

banana bread is always a welcome treat into any vegan diet. Most banana breads contain dairy and/or eggs, but this recipe forgoes both, and still manages to come out of the oven smelling delicious.


2 cups of flour
3/4 of a cup of white sugar. Make sure to get unrefined sugar as the refining process may use bone charcoal.
1/2 cup of brown sugar
3/4 teaspoon of baking soda.
3/4 teaspoon of cinnamon
1/2 cup of non dairy milk (e.g. soy/almond milk)
1 teaspoon of apple vinegar
4 mashed bananas (Should make approx 2 cups)
1/4 cup of canola oil
2 tablespoons of agave syrup (You can use maple syrup if you prefer)
1 teaspoon of vanilla extract

How to prepare:
Heat your oven to 180 C (350F)

Lightly oil a 9 by 5 inch loaf dish and set aside. I usually use olive margarine for this step!

In a large bowl, mix together the flour, sugars, cinnamon and baking soda.

In a different bowl, mix together the milk, apple vinegar, and then set aside for about 2 minutes to combine. Add the 2 cups of bananas, oil and the vanilla. Use a whisk to combine well.

Add your dry ingredients to the wet mixture, and fold until well combined. It is important not to over mix in this step otherwise your load will become very dense.

Pour into the loaf fish and bake for 1 hour. You should be able to insert a toothpick into the middle of the loaf and it emerge clean. If the loaf is still sticky after an hour in the oven, leave it for another 10 minutes.

After removing from the oven, remove the bread from the tray, and allow to cool for 20 minutes on a wire tray.
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