One of J’s favorite things is bread. Yes, I’m talking whole wheat, sourdough, french, you name it. He also loves breads of the dessert variety (such as pumpkin or banana). I’ve tried making vegan banana bread a few times, and finally have my recipe down.
What’s better than fresh shot of espresso and a slice of banana bread for breakfast? Not much, especially when the espresso is local, and the bread is vegan.
This bread is very easy, and versatile. You can add nuts, chocolate, or convert the recipe to muffins.
Let’s start with the line up. You will need:
- ripe bananas
- olive oil
- cup almond milk
- cup light brown sugar
- pure vanilla extract
- flour (whichever kind you prefer)
- baking soda
Let’s get baking!
Start off by mashing the bananas, make sure you don’t mash them completely, the bread is really good if there are some larger pieces.
After the bananas are mashed, add brown sugar and combine. Mix in vanilla, cinnamon, and cloves. If you want the bread to be a little spicier, you can add more spices.
Add the almond milk and olive oil, and if you are me, more cinnamon! Add the flour in 1/2 cup portions, and sneak in the baking soda and salt.
Transfer into a 9×5 loaf pan, and bake at 350F for about 40-45 minutes, until the middle is solid.
- 3 ripe bananas
- 1/4 cup olive oil
- 1/4 cup almond milk
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract
- 2 cups flour (whichever kind you prefer)
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
- Mixing bowl
- Large spoon
- 9×5 loaf pan
Now, go make some bread!