With the cool winter days upon us the morning seem to be a struggle for me to get out of my cozy warm bed to face the cold living room, But a warm breakfast can make the trip alittle easier! and banana nut bread is one of my favorites, and its so easy to make vegan! It makes a great breakfast, snack, or dessert! Traditional banana nut bread is loaded with butter, and sugar, which is totally unnecessary, banana is already a butter replacement, and is sweet already! I cut the sweetness by half, of course I used my favorite raw agave nectar, and cut the butter in half! I even threw in a full graded carrot just for fun.
I tried out my new mini bread pans, which I absolutely love!! its the perfect amount!! (cut the recipe in half if you are going to use a mini) I found them at Ross, they came in a pack of 4 which is perfect to personalize each one, one can have nut, maybe one without, even add chocolate chips to one, so easy !
- 2 cups Gluten-free baking Flour (I use bob red mills)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Allspice, ground
- 1/4 cup Margarine (I used Earth Balance Vegan Spread)
- 1/4 cup Honey or other sweetener
- 3 Bananas, medium sized, the browner the sweeter they become
- 1/4 cup soy milk organic
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1/2 cup Walnuts, chopped
- Optional graded 1/2 carrot
- Combine together the soy milk and apple cider vinegar; set aside.
- Preaheat the oven at 350F grease loaf pan
- In a large bowl, combine together the flour, baking soda, salt and allspice.
- In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
- Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
- Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. smaller loaf pans take less time mine was finished in 50 mins
- Place pan on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing