As with the blueberry muffin recipe, you don’t have to be vegan to enjoy this. I personally am trying to go egg and dairy free for the time being, and have toyed around with banana bread several different times. It can be hard to pull off, and I have suffered many failed attempts (see below for one such attempt). This recipe is a combination of several different recipes, and brought about something that really worked. As an added bonus, there is less fat and zero cholesterol as compared to the standard variety. Give it a try, but remember it is still full of carbs and refined sugar. So don’t go overboard!
*1 ½ cups unbleached all-purpose flour.
*1/2 cup cake flour (You can substitute with regular all-purpose flour if you have cornstarch on hand. Just take a ½ cup of the all-purpose flour, remove a tablespoon of it, and replace it with cornstarch. If you opt to just use 2 cups of plain flour instead for simplicity’s sake, know that the bread will be more dense and chewy than it is supposed to be).
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
¾ cup white sugar
½ cup dark brown sugar, packed.
1/2 cup almond milk
1 tsp apple cider vinegar
4 ripe mashed bananas (should be about 2 cups) + 1 additional sliced banana to be set aside
1 tsp vanilla extract
3 tbsp canola oil
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Spray 9X5 loaf pan with cooking spray and coat with flour. Dump out excess flour. In a medium sized bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg, and sugars. In a large bowl, mix the almond milk and vinegar well. Then add the bananas, vanilla extract, and oil. Mix until well combined, then add to the dry mixture. Slowly and gently stir into the dry mixture; be sure not to over-mix or your bread will be too chewy. Once the batter is mixed, fold in half of the walnuts. Or don’t fold in the walnuts if you happen to not like walnuts. I happen to like them, so there you are.
Pour batter into the greased/floured bread pan, and line each side with the banana slices. Be sure to only line them down the sides and not the middle. If you place the slices down the middle, the bread will not rise properly. Then sprinkle the other half of the walnuts on top. Bake at 350 for an hour, rotating the pan 180 degrees at the halfway point (that’s 30 minutes for the math-challenged).
Remove when a wooden skewer comes out clean. Then set out for about 30 minutes before removing from the pan and slicing. Enjoy!
P.S. This is what happens when you don’t add the baking soda: