Banana Nut Bread (Vegan)

Mashed bananas add both flavor and moisture to this vegan quick bread recipe, and the aroma as it bakes will drive you bananas with anticipation. Enjoy slices for breakfast or dessert or as a snack.

1 1/2 cups whole wheat pastry flour
2/3 cup unbleached cane {sugar} or 2/3 cup beet sugar
2 teaspoons baking soda
1 teaspoon ground {cinnamon}
1/4 teaspoon ground {ginger}
1/4 teaspoon sea salt
1  large banana, coarsely mashed (2/3 to 3/4 cup)
1/2 cup filtered water
2 tablespoons olive oil or safflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup finely chopped nuts of choice
Preheat the oven to 350 degrees. Lightly oil an 8 x 4 x 2 1/2-inch loaf pan and set aside. Place the flour, sugar, baking soda, cinnamon, ginger, and salt in a medium bowl and whisk until well combined. Whisk in the banana, water, oil, vinegar, and vanilla extract.

Transfer the batter to the prepared pan. Sprinkle the chopped nuts over the top and press them in gently with your hand.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool slightly before cutting it. Serve hot, warm, or at room temperature.

Stored in an airtight container at room temperature, Banana Nut Bread will keep for 3 to 5 days.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20-25 min

Servings: 8 to 10 slices

Recipe By: Beverly Lynn Bennett

From:  Vegan Bites
Used with permission of Book Publishing Company

Chef Suggestions
Add other ingredients to the batter, such as vegan chocolate or carob chips, fresh or frozen berries, or chopped fresh or dried fruit.