Super moist Vegan Banana Bread recipe - egg and dairy free. A few simple ingredients bring this recipe together. Don't let those ripe bananas go to waste!

Serves 6-8 servings

  • 4 ripe organic bananas* (about 14-15oz or 390g peeled)
  • 1 and 1/2 cups organic all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of nutmeg
  • a pinch of salt
  • 1/3 cup coconut sugar, or organic brown sugar
  • 1/4 cup refined coconut oil, melted
  • 3 Tablespoons chopped walnut pieces
  1. Start by preheating the oven to 350ºF, oiling the loaf pan/pans (or line with parchment paper) and chop the walnuts.
  2. In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.
  3. In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.
  4. Add the sugar and oil to the bananas and mix until evenly combined.
  5. Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
  6. Now, gently fold in your walnut pieces or other add-ins.
  7. Pour the batter into the prepared loaf pan/s.
  8. Bake at 350ºF for 30-40 minutes for mini loaves or 50-60 minutes for 8x4-inch regular loaf. Test the bread with a toothpick for doneness. It will come out clean when the bread is ready. If the bread is still too moist bake at 5 minute intervals until done.
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