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Vegan Banana Bread Recipe



Originally, from a 2008 issue of Vegetarian Times, this recipe is my long-term favorite. Every time my bananas turn black, I take advantage of the opportunity. I usually make it as below, with the honey and maple syrup, but the last time I started, I realized I was out of these and used Louisiana evaporated cane syrup instead.

1.5 cups whole wheat pastry flour
1.5 tsp baking powder
1/4 tsp salt
1 cup of walnuts, toasted and chopped
3 very ripe bananas, mashed
1/4 cup of canola oil
1/4 cup of honey
2 tbsp of maple syrup
1.5 tsp of vanilla extract
1/4 cup of non-dairy milk
1/4 tsp of ground nutmeg

Preheat the oven to 350 degrees. In one bowl mix the dry ingredients (flour through walnuts) and in another mix the wet ingredients (bananas through nutmeg). Dump one bowl into the other and gently fold just enough to combine the two. You can bake it for 45-60 minutes in a loaf pan, but I usually use 12 muffin tins instead for about 20 minutes, saving energy and providing automatic portion control

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