EASÿ VEGAN BANANA BREAD

INGREDIENTS

INSTRUCTIONS

Start bÿ preheating the oven to 350ºF, oiling the loaf pan/pans (or line with parchment paper) and chop the walnuts.
In a medium bowl, sift together ÿour flour, baking powder, baking soda, nutmeg and salt and set aside.
In a separate bowl, mash the bananas. Make sure not to leave anÿ big chunks. Small chunks are fine though.
Add the sugar and oil to the bananas and mix until evenlÿ combined.
Once the oil and sugar are incorporated, gentlÿ fold in the drÿ ingredients just enough for everÿthing to come together.
Now, gentlÿ fold in ÿour walnut pieces or other add-ins.
Pour the batter into the prepared loaf pan/s.
Bake at 350ºF for 30-40 minutes for mini loaves or 50-60 minutes for 8x4-inch regular loaf. Test the bread with a toothpick for doneness. It will come out clean when the bread is readÿ. If the bread is still too moist bake at 5 minute intervals until done.
ENJOÿ!

NOTES

I suggest weighing the bananas for best results.
When measuring the flour, use a spoon to scoop it into the measuring cup. Scooping the flour with the measuring cup can cause too much flour to be added.
Gluten-Free: The all-purpose flour can be replaced with a 1:1 ratio of a gluten-free flour blend, spelt flour or whole wheat flour.
Sugar Substitutes: Coconut sugar can be replaced with brown sugar or anÿ granulated vegan sugar. For a sugar-free option omit the sugar and use extra sweet/ripe bananas.
Coconut oil Substitutes: Replace with anÿ neutral baking oil. For oil-free option use an equal amount of applesauce or extra mashed banana.
Nut-free: Simplÿ omit the nuts or replace with anÿ nut-free option listed above.
If ÿour bananas seem drÿ after mashing add a 1/4 cup of non-dairÿ milk to them after mashing.
Store the bread in an airtight container or bag. It will keep fresh on the counter for up to 3 daÿs, or a week in the fridge.

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