This vegan banana and raspberry loaf is moist, tender, and bursting with fruity flavor. It's easy to make and perfect for breakfast or a sweet snack.
Ingredients: 3 ripe bananas. 1/2 cup raspberries. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt.
Instructions: Heat the oven to 350F 175C and put parchment paper inside a loaf pan. Use a fork to mash the bananas in a big bowl. Melt the coconut oil and mix it in with the maple syrup and vanilla extract. Then add the mashed bananas and mix them well. Put the flour, baking soda, baking powder, and salt in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just mixed. Add the raspberries slowly and carefully. After getting the loaf pan ready, pour the batter into it and smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Cool the loaf in the pan for 10 minutes, then move it to a wire rack to cool all the way down.
Prep Time: 15 minutes
Cook Time: 50 minutes
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