3largebananasmashed, around 1.5 to 1.75 cups mashed bananas
1/2cupbrown sugar100 grams, I used light brown sugar
2tablespoonsgranulated white sugar25 grams, make sure it is vegan
2teaspoonsvanilla extract10 ml
1/4cupoil2 oz/60 ml, I used canola oil
1-2tablespoonsnon-dairy milk15-30 ml, I used cashew milk
Pre-heat oven to 350 F degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
In a bowl sift together flour, cinnamon powder, baking soda and salt. Set aside.
In another large bowl, mash the bananas using a fork or potato masher. You should have around 1.5 to 1.75 cups mashed banana.
Add the sugars to the mashed banana and mix using a whisk until combined.
Then add the vanilla, oil and mix.
Start adding the flour mix in parts, add half of it and mix. Then add 1 tablespoon of non-dairy milk (I used cashew milk) and mix followed by remaining of the flour mix. You can add additional tablespoon of milk if the batter looks too thick.
Do not over-mix the batter, few streaks of flour is okay. The batter will be thick.
Add in chopped walnuts and fold them into the batter using a spatula.
Pour batter into the prepared loaf pan.
Bake at 350 F degrees for 50 to 55 minutes until a toothpick inserted in the center of the bread comes out clean.Cover the bread with an aluminium foil after 30 minutes to prevent excessive browning. Every oven is different so keep an eye on the bread after 45 minutes.
Let the bread cool completely and then slice. Enjoy this vegan banana bread with a cup of coffee or chai!
Every oven is different so keep an eye on the bread after 45 minutes. You don't want to over-bake it.
Once the bread has been in the oven for 30 minutes, take it out and cover loosely with a foil, and put it back in the oven. This prevents excessive browning of the bread.
You may use regular dairy milk here, the recipe just won't be vegan then.