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VEGAN EXTRA BANANA-Y, BANANA BREAD
Can you ever go wrong with banana bread? The answer is no. Banana bread is always a good idea, and this banana bread is seriously the best ever!
Makes: 1 (8- x 4-inch) loaf
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 1/3 cups mashed banana (about 3 bananas)
½ cup light oil (such as canola or vegetable)
½ cup white sugar
¼ cup brown sugar
1 Tbsp lemon zest
1 Tbsp fresh lemon juice
1 tsp vanilla extract
1 medium ripe banana, cut into chunks
1 cup roughly chopped walnuts (optional, but highly recommended)
Preheat your oven to 350°F. Lightly grease an 8- x 4-inch loaf pan. In a large bowl, mix together all of the dry ingredients. Set aside. In another large bowl, mix together all of the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped banana and the walnuts (if using). Dump the batter into the prepared loaf pan and smooth the top of it. Pop it in the oven and bake for 55–65 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10–15 minutes before removing from the pan. Let the banana bread cool.
Excerpted from “Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized.” Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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