Vegan Dairy Free Banana Bread
Moist, fluffy and easy to prepare, it’s difficult to imagine that this dairy-free banana bread recipe is egg free and prepared using wholewheat flour.
Servings: 8 slices
- 2 cups whole-wheat flour sifted
- ½ cup brown sugar
- 2 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- sea salt
- ½ cup organic canola oil
- 1 tbsp apple cider vinegar
- 1 cup soy milk
- 1 tsp organic vanilla extract
- 4 large overripe bananas peeled and mashed
- ½ cup walnuts roughly chopped
- brown sugar to coat
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- 26 cm x 11cm loaf pan lightly greased
Preheat the oven to 160 degrees celsius.
In a large mixing bowl add the whole-wheat flour, brown sugar, bicarbonate of soda, cinnamon and salt. Stir with a wooden spoon to combine.
Dig a well in the centre of the flour mixture and add the organic canola oil, apple cider vinegar, soy milk, and vanilla extract. Mix until well combined, stir through the bananas.
Pour the banana bread mixture into the greased loaf pan, sprinkle the walnuts and brown sugar on top. Bake in the oven for roughly 1 hour and 15 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven and allow to cool before transferring to a wire rack.
Calories: 363kcal | Carbohydrates: 43.7g | Protein: 7.5g | Fat: 19.5g | Saturated Fat: 1.5g | Fiber: 5.6g | Sugar: 12.6g | Calcium: 30mg | Iron: 0.4mg