Vegan Banana Bread

The best part about going to Nana's house (besides seeing her, of course) is her sweet treats on the counter. Mmmm! I've really been missing my family lately so I decided to make some banana bread to remind me of Nana's. This isn't exactly her recipe though since she likes to use animal products so I've adapted a recipe from Betty Crocker to be nut-free and low sugar. I've subbed 1 cup of sugar for 1/2 cup of sugar and 1/2 cup stevia since my husband and I are trying to reduce our sugar consumption. You're welcome to take out more sugar but just remember that the more you take out, the less likely your bread is to stick together. You're also welcome to sub gluten-free flour but I'm not really sure how it will work since I've never done it before. That'll be a future project...

VEGAN BANANA BREAD
Makes: 1 loaf   |   Prep time: 10 min   |   Cook time: 1 hr   |   Total time: 1 hr 10 min Author: adapted from Betty Crocker

INGREDIENTS
  • 1 c. sugar (see note)
  • 3 medium ripe bananas, mashed
  • 1/2 c. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/4 c. dairy-free milk (I like to use rice milk)
  • 1 tsp. apple cider vinegar
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. vegan chocolate chips
DIRECTIONS
  1. Preheat oven to 350°F. Grease bread pan and set aside.
  2. In large bowl, mash bananas until most of the chunks are gone. (if needed, use clean hands)
  3.  Add sugar, coconut oil, vanilla, dairy-free milk, and apple cider vinegar and stir or blend until smooth. Add flour, baking soda, and salt and stir until mixed (do not over mix). Stir in chocolate chips (or nuts). Pour into pan.
  4. Bake 1 hour or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. (Do not exceed 1 hour 15 minutes). Cool 10 minutes. Turn pan over onto cooling rack and shake until loaf comes out. Do not let it drop from the pan! (if needed, loosen sides first).  Place right side up on cooling rack and wait 1 hour to cool before bagging. Store in refrigerator. Can be frozen for up to 3 months.
NOTE
If you'd prefer less sugar, replace up to 1/2 cup sugar with powdered Stevia.

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