Vegan Banana Bread

By: Marlene Schwartz

(From: The Happy Herbivore cookbook. Slightly modified.)

1/4 cup non-dairy milk
1/4 tsp lemon juice
4-5 very ripe bananas
1 cup coconut sugar
1 tsp ground cinammon
1/2 tsp ground nutmeg
2 cups gluten-free flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
2 tbsp organic maple syrup

Preheat oven to 350 degrees. Grease or spray a medium loaf pan.
Whisk non-dairy milk and lemon juice together until bubbly and set aside.
Cream bananas and sugar together until smooth and creamy. In a large boiwl, whisk spices, flour, baking soda, and baking powder together. Add milk-lemon juice and banana mixtures, as well as the remaining ingredients, to the flour mixture and stir until just combined. Pour into loaf pan, using a spatula to evenly distribute and smooth out the top. Make a tent over the pan with a large piece of aluminum foil. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

Nutritional information:
Calories: 178. Calories from fat: 4. Total fat: .04 g. Cholesterol: 0 mg. Total Carbohydrate: 41.9 g. Dietary fiber: 1.7 g. Sugars: 21.2 g Protein: 2.7 g.

Suggested Variations:

  • I made mine substituting Trivia for half the sugar, and added 1/2 cup chopped walnuts. It is delicious!
  • If you want to avoid sugar altogether, use organic pitted dates.
  • You could use almond milk or rice milk for non-dairy milk.