My mother enjoys a slice of warm sweet bread with her coffee in the morning and I love making it for her. This Banana Bread is a healthier “sweet” version of the store-bought breads and it has no preservatives or synthetics, only whole ingredients. It’s a wonderful blend of white and whole wheat flour and does not contain dairy products. It is fluffy and flavorful and we love to use the bananas from our garden when in season, it gives the taste an added boost.
Feel free to use the nuts that you enjoy and you can add other ingredients such as coconut flakes or cranberries.
My family loves this recipe. It is simple and fast to whip up, and the result is the most perfect moist banana bread ever. It takes about 15 minutes to combine the ingredients and 50 minutes to cook.
Enjoy and please e-mail me if you have any questions.
Vanilla Nut Banana Bread
Makes 1 - 9” loaf
¼ c plain, unsweetened vegan milk
½ tsp apple cider vinegar
½ c vegan butter
¾ to 1 cup light brown sugar (depending on how sweet you like it)
3 ripe medium bananas
1 tsp vanilla
1½ c flour
½ c whole wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
¼ tsp allspice
¼ cup of raisins
¾ chopped nuts (I use pumpkin seeds but pecans or walnuts will work)
Preheat oven to 350F.
Prepare your loaf pan with butter and flour.
Whisk vegan milk and vinegar and set aside
In a separate bowl cream together vegan butter and sugar.
Add bananas, vanilla, and the milk/vinegar and mix thoroughly .
Combine the flours, baking powder and baking soda, allspice and salt.
Mix all the ingredients until all of the flour is moistened.
Fold in your raisins and nuts.
Pour in loaf pan and bake for 50 minutes until the top is toasty brown
Put loaf on wire rack to cool after 10 minutes.