Ingredients:
- 3 to 4 ripe bananas, mashed
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any plant-based milk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×5 inch (23×13 cm) loaf pan.
Mash the Bananas:
In a large mixing bowl, mash the ripe bananas using a fork until smooth.
Combine Wet Ingredients:
Add melted coconut oil or vegetable oil, vanilla extract, almond milk, and apple cider vinegar to the mashed bananas. Mix well to combine.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using).
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Add Optional Ingredients:
If desired, fold in chopped nuts or chocolate chips into the batter.
Pour into the Pan:
Pour the batter into the greased loaf pan, spreading it evenly.
Bake:
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 50 minutes.
Cool:
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and Serve:
Once cooled, slice the banana bread and serve. Enjoy it with a cup of your favorite plant-based milk or a spread of vegan butter.
Storage:
Store any leftover banana bread in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
This Vegan Banana Bread is not only moist and flavorful but also cruelty-free. It’s perfect for breakfast, as a snack, or a delightful dessert.
