Vegan Banana Bread
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,739.6
- Total Fat: 59.2 g
- Cholesterol: 0.0 mg
- Sodium: 3,349.5 mg
- Total Carbs: 587.4 g
- Dietary Fiber: 22.0 g
- Protein: 29.6 g
View full nutritional breakdown of Vegan Banana Bread calories by ingredient
Introduction
Vegan banana bread Vegan banana breadNumber of Servings: 1
Ingredients
-
2 cup Flour - Gold medal all purpose flour
.7 cup Granulated Sugar
.5 cup, packed Brown Sugar
.7 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon, ground
.5 serving Almond Milk, vanilla unswtnd, Trader Joe's refrigerated (by PACHAMAMA2)
.3 tbsp Bragg Apple Cider Vinegar
4 medium (7" to 7-7/8" long) Banana, fresh
4 tbsp Crisco Pure Vegetable Oil
1 tbsp Maple Syrup
1 tsp Vanilla Extract
Directions
1. Preheat the oven to 350 F. Lightly oil a 9"x5" loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix!).
Fold in the walnuts if using and pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.
Serving Size: 1/8 Loaf
Number of Servings: 1
Recipe submitted by SparkPeople user CHELSEADREYER.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix!).
Fold in the walnuts if using and pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.
Serving Size: 1/8 Loaf
Number of Servings: 1
Recipe submitted by SparkPeople user CHELSEADREYER.