Super Moist Vegan Banana Bread Food

BEST EVER VEGAN BANANA BREAD

Steps:

• Mash 2 1/2 bananas in a mixing bowl. Save the other 1/2 banana to be used as slices on top of the loaf.
• Add in the oil, vanilla extract, and brown sugar to the bowl and mix well.
• Next add the flour, baking soda, and salt. Mix until the batter no longer has lumps.
• Lastly, add the cinnamon and chopped nuts. Fold this into the batter gently making sure not to over mix.
• Place the batter into a greased or parchment lined loaf pan. Top with the remaining slices of banana.
• Cook for 50-60 minutes in an oven that's been preheated to 350°F. You want the top of the bread to be a golden brown.
• Once done cooking, remove the loaf pan from the oven and let it sit for 10 minutes. Afterwards, remove the loaf from the pan and let it cool on a cutting board or cooling rack.
• Once cooled, cut and enjoy.

BEST VEGAN BANANA BREAD: OIL-FREE & SUPER MOIST

Steps:

• Pre-heat oven to 350 degrees F.
• In a large bowl, sift or mix together all the ingredients.
• In a large bowl, mash together all the wet ingredients with a potato masher, fork or hands.
• Combine the wet ingredients with the dry ingredients and mix well until the flour is combined. Try not to overmix. Add more plant milk if needed but only a tablespoon at a time. The batter will be thick and slightly lumpy.
• Pour batter into a greased 9 x 5 loaf pan.
• Bake for 50-55 minutes or until a toothpick inserted is dry.
• Let the banana bread cool for 30 minutes before slicing. Store covered for up to 3-4 days. Or individually freezer wrap slices for a quick healthy snack.

PERFECT VEGAN BANANA BREAD (SUPER MOIST)

Steps:

• Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with vegetable oil. Set aside.
• In a large bowl, mix the mashed bananas with sugar, vegetable oil, almond milk and almond flour. Set aside.
• In a smaller bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
• Add the dry ingredients to the wet ingredients, mix until just combined (do not overmix), and stir in the walnuts.
• Pour in the batter into the prepared loaf tin and bake for about 50 minutes to 1 hour, or until a toothpick inserted in its center comes out clean. Let cool for about 10 minutes, then transfer to a cooling rack to cool completely.

SUPER-MOIST VEGAN BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
• In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
• In a large bowl, whisk together the flours, baking soda, and salt.
• In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
• Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
• Sprinkle remaining 2 teaspoons flax meal over the tops.
• Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
• Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
• These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.

SUPER-MOIST BANANA BREAD

Steps:

• Preheat oven to 160 degrees Celsius, 140 degrees if fan-forced.
• Whisk all dry ingredients together except for sugars in a medium-sized bowl.
• Using a fork or whisk, combine sugars, oil, eggs, vanilla and bananas together in a large bowl.
• Add the dry ingredients to the wet, folding together until just combined. Fold in additional ingredients if desired.
• Pour batter into 9.5 x 6 inch lined loaf tin. Bake for 45-50 minutes or until a wooden skewer inserted inside comes out moist with a few crumbs.
• To store, allow banana bread to cool until just a little warm to the touch. Wrap tightly with saran wrap and leave on the kitchen bench for 3 days. Will last in the fridge for up to a week.

SUPER MOIST BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Mix all together.
• Grease loaf pan.
• Bake in bread loaf pan for 60 minutes.
• Remove from oven and test with toothpick. If toothpick does not come out clear, reduce heat to 300°F' and bake at additional 10 minute intervals until done.

VEGAN BANANA BREAD

Steps:

• Preheat oven at 350 degrees F.
• Mash the banana and the applesauce together.
• Add oil, vanilla and sugar. Mix well.
• Sift flour, salt and soda together and add to banana mixture with walnuts or chocolate chips, if using.
• Put into loaf pan and bake for about 45 minutes or until toothpick comes out clean.
• Cool 10 minutes in pan, then remove to rack to cool completely before cutting.