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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I adapted this yummy recipe from a muffin recipe in ExtraVeganZa. It takes a while to bake but is worth it and a great way to use up bananas getting ripe. I was looking for an egg-free banana bread since I wanted baked goods and had no eggs...this came out great! You can use milk-free chocolate chips to keep it truly vegan. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
3 ripe bananas |
1/4 cup sunflower oil (or canola oil) |
1 tablespoon lemon juice |
1 cup plain unsweetened soymilk |
2 teaspoons vanilla extract |
1/2 cup chopped walnuts |
1/2 cup chocolate chips |
Directions:
1. Put all the ingredients, in the order listed, into a food processor that can hold at least 4 cups. Vanilla soymilk works well if you reduce the vanilla to 1 tsp, but I like to mix the 2 tsp with plain soymilk.
2. Whiz the mixture for about 20-30 seconds or until most of the bananas have liquefied. If adding anything extra like walnuts or chocolate chips, stir them in by hand.
3. Pour into a 9 x 5 loaf pan lined with parchment paper, scraping the sides down to make sure all the batter was poured inches.
4. Bake at 350F for 60-70 minutes or until an inserted fork comes out clean. Let cool at least 20 minutes prior to eating.
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