I have had a bunch of icky bananas staring at me for days. I’ve already made a few different variations on banana bread with things like blueberries or chocolate chips , but this weekend I decided to just do something simple. No crazy add-ins (although you could certainly add your own), nothing fancy – just tasty, fluffy, and oh so delicious banana bread.
I love the simple addition of rolled oats to this loaf – it gives it just a bit more texture and nuttiness, not to mention that oats pack a nutritious punch. This batch didn’t even make it through the weekend – oops.
Add sugar, syrup, applesauce, and coconut oil to stand mixer and beat until well combined. The oil won’t get fluffy like butter, but that’s okay. Don’t panic.
In a separate bowl, combine soy milk (or other non-dairy milk) with the apple cider vinegar. This is a trick for making vegan buttermilk. If you don’t have apple cider vinegar, you can also sub with lemon juice – I just thought the AC would compliment the applesauce.
Since I don’t get many opportunities to cook with two free hands these days, I came up with a new solution this weekend – cooking lessons with Cullen!
I strapped him on facing forward in the Moby wrap , and told him all about what I was doing while I baked. Doesn’t he look pumped?
Back to the bread – add the soy milk, vanilla, and mashed bananas to the mixer and combine. In another bowl, mix together your dry ingredients – whole wheat flour, rolled oats, baking soda, cinnamon, and salt.
Slowly add the dry ingredients to the stand mixer, and mix until just combined.
Grease a loaf pan and spoon in batter evenly. Bake for 55 minutes on 350 degrees…
Slice and serve!
I prefer my banana bread with a big hunk of Earth Balance smeared on top, but it certainly doesn’t need it.
This isn’t an overly sweet banana bread, which allows the great flavor of the banana to stand out. And as much as I hate using this word, I’m going to suck it up and tell you that this bread is incredibly moist – melts in your mouth.