Authorchef-Julia.comThis banana bread is moist, satisfying, not too sweet, and special enough to make for holiday gifts. I LOVE this banana bread and it's Plant Based, oil free, vegan and whole grain.
Preheat the oven to 350 degrees. Prepare a standard size loaf pan by lining it with parchment paper. You can also use 4 mini loaf pans. Very lightly rub cooking spray on them with a paper towel.
Pour the soy or almond milk into a bowl and add the apple cider vinegar. Set aside.
In a large bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine dry ingredients.
In the bowl with the soy milk, add the applesauce, sugar, mashed banana, and vanilla extract. Mix well. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. Don't overmix. Fold in the walnuts and dark chocolate. Pour the batter into the prepared pan(s). Sprinkle with extra chopped walnuts. Bake at 350 degrees for 35-40 minutes for the standard size pan, or 25-30 minutes for the mini loaf pans, or until a toothpick comes out clean when inserted in the middle. Cool on a wire rack and remove from pan after 15 minutes.
Ingredients
Directions
Preheat the oven to 350 degrees. Prepare a standard size loaf pan by lining it with parchment paper. You can also use 4 mini loaf pans. Very lightly rub cooking spray on them with a paper towel.
Pour the soy or almond milk into a bowl and add the apple cider vinegar. Set aside.
In a large bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine dry ingredients.
In the bowl with the soy milk, add the applesauce, sugar, mashed banana, and vanilla extract. Mix well. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. Don't overmix. Fold in the walnuts and dark chocolate. Pour the batter into the prepared pan(s). Sprinkle with extra chopped walnuts. Bake at 350 degrees for 35-40 minutes for the standard size pan, or 25-30 minutes for the mini loaf pans, or until a toothpick comes out clean when inserted in the middle. Cool on a wire rack and remove from pan after 15 minutes.
What can I substitute for the apple cider vinegar please? I cannot tolerate ACV- makes me very sick. thank you.
I would just omit it.
Hi! This sounds delicious. What size is a “standard size” loaf pan as the directions state to use? Thank you.
It’s a 9 x 5 pan.
We all made this plant slant banana bread at our homes and complete failure for all of us. The middle stayed the consistency of like mashed potatoes and just wouldn’t firm up. Tastewise it was quite good but it was like eating uncooked dough. All the extra time we spent baking didn’t work so something is wrong with this recipe. 3 of us made one so definitely not our ovens! I used soy milk while others used almond milk. I didn’t use any chocolate but one of my friends did. I used wheat flour, one used spelt. I’m strictly literal so follow recipes exactly. This was off somewhere in ingredients.
Jen
Thanks for letting me know. What size loaf pan did you use? I use the mini loaf pans so maybe that’s why I never had an issue. I’ve also never had anyone else with this issue yet.
What size pan did you use? I use the mini loaf pans, 3 1/2 X 5 and haven’t ever had any problems. I’ve had numerous people have success with this recipe so I’m not sure what happened. If you let me know the size pan you used I will retest it using that size pan and make whatever adjustment is necessary. Thanks for letting me know.
This was my daughter’s first solo attempt at making banana bread. Her bread came out really moist and dense. I thought it was because she added too many chocolate chips. It still tasted great though. She used a 6×9.5 silicone mold.