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Prep 15min
Total3hr30min
Servings16
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Ingredients
1
cup organic granulated sugar
1 1/2
cups mashed ripe bananas (3 medium)
1/2
cup refined coconut oil, melted
1
teaspoon vanilla
1/4
cup unsweetened vanilla almond milk or soymilk
1
teaspoon apple cider vinegar
2
cups all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon salt
1/2
cup chopped walnuts, if desired
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Steps
1
Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
2
In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
3
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
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To ripen bananas quickly, place in a brown paper bag at room temperature for 1 to 2 days.
Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
If your coconut oil has solidified, simply place the jar in a bowl of hot water. We used refined coconut oil for its neutral flavor, but if you love the flavor of coconut, you can use unrefined virgin coconut oil.
Look for vegan, organic, fine-crystal baker’s sugar that will dissolve quickly in the batter.
This bread may be a little denser, but with a strong banana flavor, than a banana bread made with eggs.
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