vegan banana bread

INSTRUCTİONS
  1. Preheat oven to 350 degrees F and line a 5″ x 9″ loaf pan with parchment paper.
  2. In a large bowl, mash the bananas and combine all the wet ingredients. Mix it well.
  3. Add the dry ingredients to the same bowl and mix just until combined without overmixing. (A few lumps are fine!)
  4. Pour the mixture into your cake tin and smooth the top lightly with a silicone spatula. Then sprinkle chocolate chips on top (if using) and press very gently.
  5. Bake for 45-55 minutes until a light golden color and a toothpick inserted in the center comes out clean. Then remove from the oven and let cool for 10 minutes, then remove using parchment paper before removing the loaf from the mold. Continue to cool on the cooling rack for at least 20-30 minutes before slicing.
NOTES
  • After pouring the dough into the muffin tin, tap it a few times on a flat surface to fill in the gaps in the bread.
  • Baking time will vary with the size of your bread pan, so always check to see if it’s “baked” by inserting a toothpick in the middle to see if it comes out clean.
  • Make sure to let your banana bread rest for at least 30 minutes to make it easier to slice. The resting time allows your bread to get full consistency.
  • If you can’t find dairy-free chocolate chips, you can use chocolate chips or take any vegan chocolate bar and break it into pieces.
  • For gluten-free, use certified gluten-free oat flour, and if you don’t have it on hand, you can grind gluten-free oats in a blender or food processor to a flour-like consistency.
  • Choose from almond, cashew milk or your choice to be soy-free.
  • If you’re not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, pecans or pecans.
  • Store leftovers at room temperature, tightly wrapped, for up to 3 days. Freeze in the refrigerator for up to 1 week or up to 3 months.
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