"Best Ever" Banana Bread
To begin I want to take this opportunity to wish my beautiful daughter "A" a happy, happy birthday!!!
"That banana cake was the best I've ever had! Sooo yummy xx" -
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I took a fresh loaf of my banana bread around to my sister's the other day for our Sunday morning cuppa. I often bake with gluten free flour so Big G can have some however this one is using wholewheat flour.
One of the great things about vegan baking is you can lick the spoon when done! Little g often "helps"me when I am baking knowing that she will be receiving the spoon at the end .
I try to avoid wheat flour to be honest and I often use spelt or gluten free.
For the inaugural recipe on Vee's Easy Vegan I considered a kale salad but reconsidered when I thought the word "kale" might not bring readers back. Plenty of time for kale! I thought I would start with this one.
Yields one loaf in a standard loaf pan "9x5x3?
1/2 cup of sweetner ( I used raw brown sugar)
3 Tbs almond/soy/rice milk
1/2 cup coconut/vegetable oil
3 mashed ripe bananas
2 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup raisins
Set oven to 350/175
Oil loaf pan
Combine sugar, milk and oil and mix well.
Add well mashed bananas
Combine flour, baking soda, cinnamon and raisins
Mix wet ingredients into the dry ingredients until combined ( the mix will be doughy not runny)
Spoon into loaf pan
Bake for 45 minutes or until a chopstick comes out clean in the middle.
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Posted in Food Post Date 12/07/2016