O! Yum! Yum! YUM!!! This week I’m starting off on a sweet note with a beautiful banana bread.  Its moist, light and O so heavenly.  No doubt I have a sweet tooth however I always prefer my bakes with reduced sugars whilst still maintaining the O so yum factor.   After trying out a few, this is my guilt free version ? ….                                               a very special thank you to Leah Ter Bruggen who so kindly shared her recipe with me which helped me with my version ?

1

  • Preparation:  10mins – 15mins  Baking Time:  +/- 1 hour
  • 2 cups (500ml)  Cake Wheat Flour or all-purpose flour
  • ½ cup (125ml) brown sugar
  • ¼ cup (60ml) white sugar
  • ¾ tsp baking soda
  • Pinch salt
  • ½ tsp (2.5ml) cinnamon powder
  • ½ cup (125ml) soy milk (use any non-dairy milk of your choice)
  • 1 tsp (5ml) (5ml) apple cider vinegar
  • 1 cup (250ml) mashed bananas
  • ¼ cup (60ml) canola oil
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) maple syrup

This is how ? 

  1. Preheat the oven at 180 C
  2. Lightly oil and flour a loaf pan and set aside (alternatively use a vegan friendly baking spray)
  3. In a medium size mixing bowl sift together the flours, sugars, baking soda, salt, and cinnamon.
  4. In a large mixing bowl, mix together the soy milk, and cider vinegar – let it stand for 3-5 minutes until the mixture curdles.
  5. Add the mashed banana, canola oil, maple syrup and vanilla extract – give this a nice good mix.
  6. Add the dry ingredients and gently mix with a spatula
  7. Pour into a baking pan
  8. Bake for +/- 1 hour
  9. Allow to cool before serving

Notes:  a little over a cup of mushy mashed bananas is fine

BB by Videhi 01

Discover more from Videhi's Veggie Table

Subscribe to get the latest posts sent to your email.