Another banana bread recipe I’ve made! People often ask me what my favorite dessert is but I always say “I’m not sure?” Ir I might say ” I don’t have a favorite”. Now I’m pretty sure that banana bread is my favorite dessert if it even qualifies as one!😆
it’s so simple to make banana and this one is eggless, dairy free, and vegan if you want it to be.
Banana. The riper the better when making banana bread you want deliciously brown spotted banana or even completely brown bananas.
Butter. And kind of butter will work for this recipe. Vegan butter or coconut oil will be a great option.
Buttermilk. Yup buttermilk in banana bread. I made my own vegan buttermilk with 1/2 cup dairy free milk and some lemon juice (about 1-2 tbsp lemon juice).
Almond extract. Once you discover almond extract you’ll never look back! Of course if you have nut allergies all the nut based products can be left out.
Sugar. Brown sugar gives the best flavor but cane sugar or coconut sugar will work as well.
Flour. I’m always using all purpose but sometimes I use spelt flour. Gluten free flour may work but I haven’t tried it yet. If you give it a go tell me about it!
Leave out the almond extract and the almond slices if you have nut allergies.
Top this banana bread with anything you want.
• category: American
• makes: 1 loaf serves about 8-10
• 2 medium or 4 small bananas mashed.
• 1/2 cup of vegan butter or coconut oil, softened.
• 1/2 cup of dairy free milk + 1-2 tbsp lemon juice.
• 1/2 tsp vanilla.
• 1/2 tsp almond extract.
• 1 tsp baking powder.
• 3/4 tsp baking soda.
• 1/2 cup brown sugar.
• 1 1/2 cups all purpose or spelt flour.
preheat oven to 350•f
mix all the ingredients (except the almond slices) together in a large bowl.
Grease a loaf pan and pour in the batter.
Sprinkle with the almond slices.
bake at 350•f for 1 hour or more.
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