Richmond BC, Canada #richmondartgallerybc
First off, it's quick and easy. It takes ten minutes to prep and it's in the oven for an hour. Done! Second, it's moist and tastes amazing. Everyone loves it! And third, it's vegan. It was a recipe my wife found when we were trying out a vegan diet. It's been a staple in the baking I share with family, friends, and co-workers so you will always find overripe bananas on the kitchen counter. It's a recipe found on the website crumbsandcaramel.com.
Ingredients
2-3 ripe bananas (approximately 1 1/2 cups mashed)
½ cup avocado oil (sub canola or other neutral oil)
⅔ cups unsweetened plant-based milk( I use plain or vanilla oat milk)
1 tbsp apple cider vinegar (or white vinegar)
2 tsp vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
For the Cinnamon Swirl:
½ cup brown sugar
1 tbsp ground cinnamon
Preheat oven to 350°F. Line a 9″ x 5″ loaf pan with parchment paper, and lightly grease.
In a medium-sized bowl, mash the banana with a fork. Stir in the plant-based milk, oil, vinegar and vanilla extract. Set aside.
In a small bowl, combine the brown sugar and cinnamon. Set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended. Add the wet ingredients to the flour mixture and mix just until blended. Do not over mix.
Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar over the top. Use a knife to swirl the cinnamon sugar around. Spoon the rest of the batter over the top.
Bake for 55-65 minutes or until a toothpick comes out clean or with a few cooked crumbs stuck to it. Remove from the oven and let rest for 10 minutes before turning out of the pan onto a wire rack to cool.
