Vegan Banana Bread

I love me some banana bread. I love that it is so moist and only gets better with a day or two and it doesn’t need sugar because of the sweetness of over-ripe bananas.  I’ve been trying recipes trying to find a good vegan one, and my search is over.  Ryan loved it.  He said it was even better spread with a thick layer of Kerrygold butter, I took his word for it. I enjoyed it straight from the pan, scraping up the crumbs in between slices.

It’s added to my list of recipes I use when I make something I can eat every morning for breakfast throughout the week, since my old habit of hard boiled eggs and a glass of milk is out. I served up a slice with Ryan’s scrambled eggs the next morning, and ate a piece to stave off the after-work munchies as well.  Really any excuse to cut another slice will do.

I originally found it over at V’s Kitchen. But altered it a little bit to fit our tastes.

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Banana Bread (Vegan, easily gluten-free)

Mix well:

About 3-4 mushy-ripe bananas, mushed
1/4 cup coconut oil (or olive oil or melted butter)
1 T walnut oil (optional, but oh so nutty)
1/3 cup applesauce
1 tsp vanilla
2 T honey (optional)

Then add and mix until just mixed:

1 T ground chia seed (optional)
1 1/2 cup flour (or a gluten-free mix of flours, along with 1/4 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp baking soda
a generous pinch of salt
a generous handful of chocolate chips

Pour into a greased loaf pan. Bake at 350 for about 30-40 minutes until firm in the middle or a toothpick comes out clean.

I drizzled a little maple syrup over the top when it came out of the oven and let it soak into the top. Oh my goodness, just do it already.

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