Saucepan@saucepan · Shared this recipeFollowAmerican · breakfastVegan Banana BreadA tall, fluffy, and moist vegan banana bread made with ripe bananas and simple pantry ingredients, perfect for breakfast or a snack.total1 hr 15 minprep15 mincook1 hrservings10Original recipe on rainbownourishments.comKeep this recipeAdd a copy of Vegan Banana Bread to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings3 x very ripe medium bananas ), ~360g total, about 1 2/3 cups of mashed banana and weighed without the peel (note 11 cup packed brown sugar, 190g0.5 cup dairy-free milk, 125g0.5 cup neutral flavored oil ), 125g, (note 31 tbsp white or apple cider vinegar, optional1 tsp vanilla extract, optional2.5 cup all-purpose plain flour ), 315g, whole wheat flour or spelt flour, spoon and leveled (note 4, and for gluten-free version1 tbsp baking powder2 tsp ground cinnamon0.5 tsp baking sodaPinch of salt0.5 cup chopped walnuts ), 60g, (optional1 x medium banana, 120g, sliced lengthwaysStepsClear checksTap an ingredient or step to check it off.1Step 1: Adjust an oven rack to the lower third position and preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan that is at least 2 3/4-inch (7 cm) tall with parchment paper, leaving an overhang on the sides. You can also use a larger loaf pan.2Step 2: Add the bananas to a large mixing bowl or stand mixer and mash until it forms a thick lumpy paste. Add the sugar and remaining wet ingredients. Mix until well combined. Add all of the dry ingredients and mix until just combined. Some lumps are fine, as long as they aren't lumps of flour.3Step 3: Optional: Add any nuts or mix-ins and gently fold them in.4Step 4: Pour the batter into your prepared loaf pan and smooth the top. If desired, place the extra banana on top.5Step 5: Bake the banana bread for around 60-70 minutes. During baking, if your banana bread is browning too quickly on top but isn't fully baked in the middle, carefully tent the pan with aluminum foil. The banana bread is ready when you can insert a toothpick in the middle and it comes out mostly clean (a few moist crumbs are fine).6Step 6: Allow the banana bread to cool in the pan for 15 minutes then place it on a cooling rack.7Step 7: Use a sharp serrated knife to cut the banana bread into slices and enjoy it warm or at room temperature. For neater slices, allow the bread to cool completely. For something extra, toast a slice of banana bread and enjoy it with vegan butter or ice cream.8Step 8: Store any leftover banana bread in an airtight container or plastic wrap. It can be stored at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow it to come to room temperature or warm up a slice before serving.getsaucepan.com/r/994e1ec0-b4be-4b90-aa43-4fddd62a5282 · Original: https://www.rainbownourishments.com/vegan-banana-bread/
