This is the banana bread you serve non-vegan friendlies and they will think you have come back to their side 😉 Moist with lots of banana goodness….yum! I came across the recipe on Post Punk Kitchen and adapted it a bit – I have found I prefer banana baked goods if I sub in 1/3 of the banana with stage 2 baby bananas. The smooth texture is one reason the items are moist.
Vegan Banana Bread
- ½ cup brown sugar
- ½ cup white sugar
- 1 stick Earth Balance buttery stick, at room temp
- 2 very ripe bananas, mashed well (about 1/3 cup)
- 4 ounce jar stage 2 baby bananas
- 1 tsp pure vanilla extract
- ¼ cup vanilla almond milk, mixed with 1 tsp apple cider vinegar
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ½ tsp kosher salt
Preheat oven to 350° and spray an 8″×4″ bread pan with cooking spray.
Sift together flour, baking soda, salt and spices into a large mixing bowl.
Cream together the margarine and sugars. Add mashed bananas, baby bananas, almond milk and vanilla.
Add the wet ingredients to the dry and mix well, till the flour has just incorporated. Scrape the batter into the prepared pan.
Bake for an hour to an hour 10 minutes. (Mine took the longer time) Check with a toothpick in the center for coming out clean. Let cool for 10 minutes, run a butter knife around the edge, gently knock out and cool on a rack before slicing.
Store tightly wrapped.