Banana Bread
DID YOU BUY BANANAS TO START WITH SMOOTHIES BUT IT WASN’T THE RIGHT WEEK YET? We help you out. Simple outside but so much going on inside. Your taste buds will go crazy.
Servings: 10 slices
Ingredients
WET INGREDIENTS
- 3 medium to large extra ripe bananas mashed (about 1 ⅓ cup mashed banana)
- ⅓ cup neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce)
- 2 tbsp Vegan hUNey™ raw
- 1 tbsp vanilla extract
- ½ lemon juiced
DRY INGREDIENTS
- 1 ¾ cup all purpose flour (or sub whole wheat pastry flour or any a GF option like spelt flour)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp mineral salt
OPTIONAL ADD-INS:
- ½ cup chocolate chips
- ½ cup chopped walnuts (or pecans)
Instructions
- Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the pan. If you use a larger loaf pan, such as a 9x5, your bread will be much thinner and will take less time to bake.
- In a large bowl mix together the mashed banana, Vegan hUNey™, oil, vanilla extract,lemon juice and milk to a bowl until well combined.
- In other a large bowl, whisk together the dry ingredients: flour, baking soda,baking powder, cinnamon and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Feel free to add ½ cup chocolate chips or ½ cup chopped walnuts (or both!) if you’d like
- Transfer banana bread batter into the pan.
- Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached.
- Alow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
- Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go 😊
