Recipe by Cookies and Kale
Vegan banana bread
2 cups stone ground cake flour (250g)
1 1/4 cups brown sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup almond milk
1 teaspoon apple cider vinegar
4 average sized very ripe bananas, mashed
1/4 cup vegetable oil
2 tablespoons maple syrup (or golden syrup or agave)
1 teaspoon vanilla extract
1 tablespoon extra brown sugar
optional add ins:
3/4 cups mixed seeds (sunflower, pumpkin, chia, sesame, flax)
OR 3/4 cup chocolate chips
OR 3/4 cup dried mixed berries
Variation: use half banana and half pumpkin purée
Preheat oven to 180deg C. Line a loaf pan with baking paper and set aside.
In a medium sized mixing bowl, sift together the flour, sugar, baking soda, salt, and cinnamon. Stir in the optional add ins of your choice.
In a large mixing bowl, whisk together the milk and the vinegar and let it stand for 2 minutes. Add the mashed banana, oil, syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not over mix!).
Pour the batter into the prepared loaf pan. Sprinkle with extra brown sugar. Bake for about 1 hour, or until a toothpick inserted to the center emerges clean. Allow the bread to cool on a wire cooling rack for at least 30 minutes before serving.
Store in an airtight container. Will stay fresh for 3 to 4 days.
Note: the bread slices better once completely cooled.