I went to college at UC Santa Barbara, and before every final, I would go to the Arbor (UCSB students–know what I’m talkin’ about?) and buy a thing of banana bread. That was my little ritual, so needless to say, banana bread has a special place in my heart (whether I passed those tests or not).
I decided to get a little nostalgic last night and make some banana bread. Ok, TBH, I had a pile of black bananas in the fridge that were grossing me out, so into a bowl of flour, sugar and other tid bits they went. It doesn’t take that much time or trouble, so try this for yourself and let me know if you love it!
Vegan Banana Bread Recipe
3-4 ripe bananas, mashed
2 cups all purpose flour
1/4 cup brown or coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup plant milk
1/3 cup (80 mL) coconut oil, melted
2 teaspoons (10 mL) pure vanilla extract (add about 2 tbsp. maple syrup for a little bit more sweetness or a handful of chocolate chips)
1. Preheat the oven to 350°F.
2. Mix all the ingredients in a bowl.
3. Spray a 9″ x 5″ loaf pan lightly.
4. Pour all the ingredients into the pan and bake it for 55 minutes.