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There are few things I love more in this world than my mother’s banana bread. As a child, I could detect its scent upon waking. Quietly, I would pad down our short hallway and find her in the kitchen, flour and ripe banana peels littering our countertops. The bread was always best the next day, after it had grown a “glossy” layer on top. I would dive into it, swallowing whole chunks of walnuts and marveling at how something so simple could taste so good.
It’s been many years since I’ve had banana bread, and lately, I’ve been craving the comfort of home. This easy recipe will fool anyone into thinking it’s the real deal (without the sugar crash). Enjoy!
Vegan Banana Bread
(adapted from Post Punk Kitchen’s recipe)
3/4 cup coconut palm sugar or sucanat
1/2 cup coconut oil, at room temp
3 very ripe bananas, mashed well with a fork
2 cups flour (I used whole grain spelt)
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 cup oat, almond or soy milk (or any milk that you like), mixed with 1 tsp. apple cider vinegar
1/2 cup walnuts
Optional: vegan chocolate chips
1. Preheat oven to 350 degrees. (You can also cook this at 300 slightly longer for a more “moist” bread.)
2. Spread an 8×4 bread pan with coconut oil or nonstick spray.
3. Sift together flour, baking soda and cinnamon.
4. In the food processor, mix coconut oil and sugar. Add bananas and milk.
5. Add the wet ingredients to the dry. Mix well.
6. Fold in walnuts and chocolate chips.
7. Pour batter into pan.
8. Bake for 40 minutes to an hour (depending on temp; it’s done when toothpick comes out clean.)