Vegan Banana Bread
Servings: 12 slices
WET INGREDIENTS
- 3 ripe (3 ripe) bananas 330 grams, 12 ounces, or 1⅓ cup mashed
- ⅓ cup (80 grams) almond milk or another milk
- ¼ cup (55 grams) olive oil or another vegetable oil
- ¾ cup (150 grams) sugar
- 1 tablespoon (1 tablespoon) vanilla extract
DRY INGREDIENTS
- 2 cups (300 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1 pinch (1 pinch) salt
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper.In a large bowl, mash 3 ripe bananas with a fork.Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract and stir until combined.
- Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt. Stir until just combined. You can use the same fork.Don't over-mix the batter; lumps are ok.
- Pour the batter into the loaf pan. Bake at 350°F or 180°C for about 40 to 50 minutes, or until a toothpick inserted in the center comes out dry.Let cool down for 15 minutes in the loaf pan, pull it out, and cool down completely on a wire rack for at least 1 hour.Slice with a bread knife and enjoy. We recommend 0.8-inch or 2-cm thick slices.
