Classic Vegan Banana Bread with Almonds Recipe
A moist, spiced vegan banana bread studded with crunchy almonds, perfect for breakfast, dessert, or anytime snacking.
Ingredients
- Ripe bananas mashed — 1 cup (about 3 medium)
- Almond milk unsweetened — ½ cup
- Apple cider vinegar — 1 tablespoon
- Coconut oil melted — ⅓ cup
- Maple syrup or brown sugar — ⅓ cup
- Vanilla extract — 1 teaspoon
- All-purpose flour — 1¾ cups
- Baking powder — 2 teaspoons
- Baking soda — ½ teaspoon
- Ground cinnamon — 1 teaspoon
- Salt — ¼ teaspoon
- Chopped almonds — ½ cup
Instructions
- Preheat oven to 350°F (175°C). Grease loaf pan.
- In a small bowl, whisk almond milk and vinegar; let sit 2 minutes to curdle.
- In a large bowl, mash bananas with a fork until smooth.
- Stir in coconut oil, maple syrup, and vanilla into the banana mixture.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- Fold dry ingredients into wet until just combined.
- Gently stir in chopped almonds.
- Pour batter into loaf pan; smooth top.
- Bake 50 minutes or until a toothpick comes out clean.
- Let cool in pan 10 minutes, then transfer to wire rack before slicing.