There is just something about fall time that makes us want to bake! The leaves are turning colors, the trick-or-treaters will soon be at the door asking for candy, and Christmas time is just around the corner! One of the best things about baking is filling the entire house with an intoxicating aroma. This Vegan Banana Bread definitely wafted out of the kitchen and had us counting down the seconds till we could enjoy a piece warm from the oven.
2 cups all-purpose flour
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup 8th Continent Soymilk
1 t. apple cider vinegar
2 cups mashed banana, (about 4 large very ripe bananas)
1/4 cup canola oil
2 T. maple syrup
1 t. vanilla extract
Preheat the oven to 350 F. Lightly oil a 9″x5″ loaf pan and set aside.
In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
In a large mixing bowl, whisk together the 8th Continent Soymilk and cider vinegar and let stand for 2 minutes.
Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined.
Add the dry ingredients to the wet, mixing until just combined (do not overmix!).
Fold in the walnuts if using and pour the batter into the prepared loaf pan.
Bake for about 1 hour, or until a toothpick inserted into the center emerges clean.
Allow the bread to cool on a wire cooling rack for 20 minutes before serving.
Serve warm or at room temperature.