This little gem is my partner’s answer to a late night sweet snack attack. It is AMAZING. He made it once before and it was good, but this second time around it was perfect. We both felt it was the best banana bread ever, and believe me we eat a lot of banana bread!
1/2 c Earth Balance Organic Coconut Spread
1 c sugar (your choice; maple sugar, maple syrup, powdered fructose, etc)
4-5 ripe bananas
3 tbsp water
1 3/4 c whole wheat flour
1 c all purpose white flour
2 1/2 tea baking powder
1/2 tea salt
1 c almond milk + 1 tbsp white vinegar; let sit for 5-10 minutes
1/3 c chopped walnuts or pecans (optional)
Preheat oven to 350° F
Prepare 2 – 8″ cake pans by spraying with cooking oil spray.
Combine coconut spread, sugar, bananas and water in a stand up mixer or large mixing bowl. Beat until creamy and all combined. In a separate bowl, combine the dry ingredients with a wire whisk.
Alternate adding the dry mix and soy mix to the banana mixture, stirring well after each addition. Start and end with the flour mixture.
Pour into the prepared cake pans and bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean. (This is where you can make one pan with nuts and one pan plain. Simply mix in chopped nuts to half the batter before pouring into second pan.)
Cool, cut and serve!
The cake pans work really well and bake the bread very evenly.
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