Ingredients:
- 4 ripe bananas
- 1/4 cup vegetable oil
- 1/4 cup unsweetened non-dairy milk (such as almond or soy milk)
- 1/2 cup brown sugar (can substitute with maple syrup, adjust flour accordingly)
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- Sliced bananas, for topping
Instructions:
-
Preparation: Preheat the oven to 180°C (350°F). Grease a 9x5 inch loaf pan with nonstick spray and lightly flour it.
-
Mash Bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth.
-
Combine Wet Ingredients: To the mashed bananas, add vegetable oil, nondairy milk, brown sugar (or maple syrup), and vanilla extract. Whisk until well combined.
-
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
-
Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
-
Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly. Arrange sliced bananas on top for decoration.
-
Bake: Place the pan in the preheated oven and bake for about 45 minutes. After 45 minutes, loosely cover the bread with foil to prevent excessive browning, and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
-
Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious vegan banana bread!
This recipe yields a moist and flavourful banana bread that's perfect for breakfast or as a sweet treat any time of day.