Vegan Banana Bread
A delicious vegan banana bread with the perfect moisture content and flavor. There's nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.
Ingredients
- 3 ripe bananas
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1 tsp salt
- 1 cup sugar (adjust to taste)
- 1/2 cup oil (I used avocado but use what you prefer)
- 1/4 cup soy milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/3 cup chopped walnuts
- turbinado sugar for the crust (optional)
Instructions
- Preheat oven to 350 and grease a 9x5 loaf pan.
- In a small mixing bowl mash the bananas with the back of a fork or potato masher.
- Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
- In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
- Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
- Sprinkle turbinado sugar on top if using.
- Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
- Let the bread cool before removing it from the pan. Slice and enjoy!
- Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.