Monthly Archives: July 2013
2 cups all-purpose flour
3/4 cups white granulated sugar (I prefer unrefined cane sugar)
1/2 cup dark brown sugar, packed
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/2 cup plain soy milk or almond milk (I use Almond)
1 tsp apple cider vinegar
2 cups mashed banana, from about 4 large very ripe bananas
1/4 cup canola or vegetable oil
1 tsp vanilla extract
(Tip: You can add vegan chocolate chips to turn this sweet bread into a desert bread)
1. Preheat the oven to 350 F. Lightly oil a 9″x 5″ loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, oil, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not over mix!). Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.
Yield: Makes 1 9″x 5″ loaf