Vegan Banana Bread Scratch Baking

6-7 very ripe medium bananas (1.75 lbs peeled) (I will peel & freeze ripe bananas or freeze ripe bananas in the peel, allow to thaw on the counter and slice open the banana and smoosh into bowl. It will be very smooshy.)
1/2 cup canola oil
2 tsp vanilla
1/2 cup sugar or maple syrup (increase flour by 1/4 c if using maple)
3 scant cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 F. Grease a large bread pan with cooking spray (I used 12x4.5x3). Sift together flour, baking powder, baking soda and salt in a small bowl. Using a stand mixer or hand mixer, combine bananas, sugar, oil and vanilla. Whip the wet ingredients until banana is liquefied. Add dry ingredients to wet ingredients and mix briefly with the hand mixer just to combine. Add the nuts if using and continue mixing by gently folding the dry into the wet and scraping the bottom - do not overmix. Pour the batter into the greased pan. Bake on the center rack for approximately 1 hour until a toothpick or tester inserted in the center comes out clean. (Mine took more like 80 minutes because my bananas were still cold when I started. I tented the pan with foil towards the end (last 15 minutes or so) so the top didn't burn. You could tent a little earlier and it might help the middle get done or don't use cold bananas!)


Serving Size: 1 loaf

Number of Servings: 15

Recipe submitted by SparkPeople user SARARAH.