People are often amazed when I serve them vegan baked goods and after the fact, mention they are vegan. Vegan baked goods can be every bit as good as non vegan if you know what you are doing, and most of the time nobody will ever even know the difference. This vegan banana bread doesn’t even use an egg replacer and comes out just as delicious as any “regular” banana bread I have ever had. You can mix in walnuts or replace them with chocolate chips, or any other nut or dried fruit you prefer. It’s moist, fluffy, just the right amount of sweet, and it is 100% vegan. This bread also will freeze well, so maybe whip up a double batch if you have a bunch of bananas that are on their way out. One loaf for now, one for later. Or one for you, and one to convince, and hopefully impress a non vegan friend or neighbor. Who knows, maybe all it would take is one convincing loaf of vegan banana bread to help them start to make some changes!
1 cup all purpose white flour
1 cup whole wheat flour
3/4 cups brown sugar
1/2 cup vegan butter, melted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
4 very ripe bananas
3/4 cups chopped walnuts
1/2 cup plant milk
1 teaspoon vinegar
Preheat oven to 350 degrees
Mash bananas in a medium sized bowl. Stir in the melted butter and vanilla extract.
In a large bowl, mix both flours, sugar, salt, baking soda, and baking powder.
Mix the vinegar with the milk and let it sit for a few minutes.
Add the wet ingredients to the dry and stir until combined. Mix in the chopped nuts.
Prepare a loaf pan by spraying with some oil or wiping oil inside the pan. Pour the batter into the pan and bake on the top rack for 45 - 55 minutes or until a toothpick inserted into the middle comes out clean.
Allow bread to cool a bit before turning over onto a wire rack or plate to slice and serve.
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