Easy Vegan Banana Bread
Don't be intimidated by vegan baking! This banana bread uses almond milk, but can be made with whatever milk substitute you choose. You can also add other favorite banana bread additions, such as chocolate chips and nuts.
Ingredients
- ½ cups Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 2 cups Flour, Pastry, Whole Wheat
- ½ cups Sugar
- ½ cups Brown Sugar
- ¾ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Cinnamon
- 1 teaspoon Vanilla Extract
- 1 ⅓ cups peel and mash Banana
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a small bowl, combine milk and apple cider vinegar.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a small bowl, combine milk and apple cider vinegar.
- In a large bowl, combine flour, sugars, baking soda, salt, and cinnamon.
- Add milk and vinegar combination to the dry ingredients, followed by the vanilla extract and bananas.
- Stir until combined, but do not over mix.
- Pour into greased loaf pan and bake at 350 degrees for 50-60 minutes, or until a toothpick comes out clean.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 260
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 244mg
- Total Carbohydrates
- 62g
- Fiber
- 5g
- Sugar
- 34g
- Protein
- 4g
- WW Freestyle
- 9