Indulge in the delightful combination of sweet bananas, warm cinnamon, and decadent crumb topping in this vegan twist on classic banana bread. Perfect for breakfast, brunch, or dessert!
Ingredients: 3 ripe bananas, mashed. 1/2 cup maple syrup. 1/4 cup plant-based milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1 tsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/3 cup brown sugar. 1 tbsp ground flaxseed + 3 tbsp water flax egg. 1/4 cup vegan butter, softened.
Instructions: Warm the oven up to 175F 350C. Prepare a loaf pan by greasing it. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes. This will make a flax egg. Mash the bananas and add maple syrup, plant-based milk, melted coconut oil, and vanilla extract to a large bowl. Sift the flour, baking soda, baking powder, salt, and ground cinnamon together in a different bowl. Add the dry ingredients to the wet ones and mix them just until they are combined. If you have a loaf pan ready, pour half of the batter into it. To make a crumbly mixture, mix brown sugar and softened vegan butter in a small bowl. Divide the crumbs in half and spread half of them over the batter in the loaf pan. Pour the rest of the batter over the mixture of crumbs. Add the rest of the crumb mixture on top. Mix the batter and crumb mixture together with a knife to make it look like marble. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through. Cut it up and serve!
Prep Time: 15 minutes
Cook Time: 50 minutes
Upper Shore Summit
