If you don't already know, I have a love-hate relationship with bananas.
I tend to avoid them RAW as much as possible.
But, in an effort to get more fruits in my diet I have been baking away for the last few days.
I've tried many different versions of this banana bread before settling on this one. It was moist and not too sweet. Not even a whole cup of sugar. If you have a sweet tooth, you can use a whole cup of sugar but it really doesn't need it especially if you have really ripe (brown spotted) bananas.
My mom for health reasons makes her banana bread without any sugar at ALL. If she didn't tell me I would have never known. For me however, I don't like having the over ripe banana smell for too long in my kitchen, therefore they get cooked sooner rather than later.
My kids and I usually take a slice or two as a quick breakfast item or snack for school. If you're looking for other vegan breakfast options, check out my "No fuss" granola and blueberry muffins.
- ¼ c plain, unsweetened vegan milk (rice milk)
- ½ tsp apple cider vinegar
- ½ c vegan butter
- 3/4 cup light brown sugar
- 3 ripe medium bananas, mashed
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 350F.
- Grease and flour a 9" loaf pan.
- Mash your bananas in a bowl.
- In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
- In a large bowl, cream together vegan butter and sugar (I used a hand mixer).
- Add mashed bananas, vanilla, and milk mixture and beat.
- In a medium bowl, sift together flour, powder and soda, and salt.
- Add dry mixture to wet little at a time and beat just until all of the flour is moistened.
- Pour into prepared pan and bake for 45 minutes, or until toothpick or skinny knife inserted in the middle comes out dry to the touch.
- Cool for 5 minutes in pan, then flip onto a wire rack and let cool.