If you're craving a warm and yummy sweet treat, at least throw some fruit up in that bitch. Great for football parties, Thanksgiving dinner or just as a simple dessert, you and your guests will never guess this banana bread is vegan. Enjoy with a cold glass of non-dairy milk and eat responsibly!
What You Need
1 teaspoon apple cider vinegar
1/3 cup non-dairy vanilla-flavored milk (soy or almond recommended)
1 3/4 cups flour
1 1/2 cups vegan sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 super ripe bananas
1/2 cup oil
2 egg replacers (3 teaspoons Ener-G + 4 tablespoons water)
How To Make It
Preheat oven to 325 degrees F. Grease a 9x5" bread pan.
Place vinegar in a measuring cup. Add nondairy milk to 1/3 cup line. Mix and set aside. In a bowl, mix flour, sugar, baking soda and salt. In another bowl, mix together bananas, oil and buttermilk mixture. You may need to heat bananas to mix more easily. Combine the banana mixture and flour mixture; stir well. Stir in the egg replacer last.
Pour into prepared bread pan. Bake for 1 hour and 15 minutes, or until a knife in the middle comes out clean. Do not overcook.
What's your favorite fall comfort food? Let us know in the comments section.
Lindsay Reinsmith, Contributing Writer
Lindsay is a writer, certified personal trainer and the founder and CEO of Kaeng Raeng, a vegan, gluten free meal replacement cleanse made in Palo Alto, CA. Originally a “meat and potatoes” gal from Texas, Lindsay now attributes her healthy lifestyle to ‘Skinny Bitch’ and trail running with her dog in the SF bay area. When she isn’t writing or helping others get healthy, you can find her volunteering for animal rescue, baking vegan cupcakes or cheering on the Stanford Cardinal football team.
No comments:
Post a Comment