Moist Banana Bread Recipe | How to make the BEST Vegan Banana Bread | Healthy | Vegan Michele

bvgan (61)in #food • 5 years ago

I am excited to share my Moist Banana Bread Recipe with you!! This is how to make the best vegan banana bread (in my opinion) without oil, refined sugar, or bleached flour. It is healthy, tasty, moist, vegan, oil free and amazingly still super delicious! It is a one bowl recipe that is really easy to make and

MOIST BANANA BREAD (makes 1 loaf)

Ingredients:
4 medium overripe spotty bananas (mashed) + 1/2 of one more (sliced length wise) for the top of the loaf if desired
1/3 c unsweetened apple sauce
1/3 cup monk fruit sweetener (or finely chopped dates)
1 tsp vanilla extract
1 3/4 cups whole wheat pastry flour or spelt flour
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/4 c organic soy or almond milk (I like organic vanilla soy milk)
1/3 cup walnuts (coarsely chopped)
1/2 cup raisins

Preheat oven to 350 degrees, and line a loaf pan with parchment paper.
In a medium mixing bowl, mash bananas with a potato masher or fork. Add in the applesauce, monk fruit sweetener, vanilla and mix.
Then add in the flour, baking powder, baking soda, pinch of salt, cinnamon, nutmeg. Mix well but only until flour is combined, no need to over mix. Add the soy or almond milk and mix again. The batter will be thick and slightly lumpy. If it seems too lumpy, mash the bananas further to your liking.
Add in walnuts and raisin and mix until combined.
Pour into the parchment paper lined loaf pan. If you decide to add the 1/2 (sliced length wise) banana, gently place it in the center of the loaf length wise and press down very lightly to put it in place. Bake for 50 to 65 minutes (depending on your oven). When you can stick a toothpick into the center of the loaf and it comes out clean, it is done.
Remove from oven and let it cool 10 minutes before slicing.

Store in a cool dry place in a glass tupperware container with lid to keep it fresh for 3 to 4 days.

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