Banana Bread

[mos]

This is not really a leftover recipe unless you consider the bananas not eaten (but didn’t want to waste) and want to think of them as ‘leftovers.’ LOL!  However, it is totally vegan!

Banana Bread

2 cups all-purpose flour
3/4 cups sugar
1/2 cup dark brown sugar, packed
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/2 cup soy milk, plain, or almond milk
1 tsp apple cider vinegar
2 cups banana, mashed
1/4 cup canola oil
2 tbs maple syrup
1 tsp vanilla

Optional: 1/2 cup chopped walnuts or pecans

1. Preheat the oven to 350°. Lightly oil a 9 x 5-inch loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, white sugar, dark brown sugar, baking soda, salt, and cinnamon.
3. In a medium-sized mixing bowl, sift together the flour, white sugar, dark brown sugar, baking soda, salt, and cinnamon.
4. In a large mixing bowl, whisk together the soy milk and cider vinegar and let it stand for 2 min.
5. Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined.
6. Add the dry ingredients to the wet, mixing until just combined.
7. Fold in the chopped nuts (if using) and pour the batter into the prepared loaf pan.
8. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean.
9. Allow the bread to cool on a wire cooling rack for 20 min before serving.
10. Serve warm or at room temperature.

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