I had a bunch of bananas in the fruit basket that were so ripe they were completely black – in other words, perfect for banana bread!
I decided to play around with a recipe I had created for banana bread over a year ago, and the result was truly amazing. I could easily eat a loaf of this banana bread every day for the rest of my life. I’m not exaggerating, it is definitely one of my favorite sweet recipes.
The bread has that wonderful little crusty top, super soft and moist inside with brown sugar that gives the bread a lovely caramel flavor, sweet juicy raisins and crunchy walnuts that has that toasty nuttiness and crunch that are just essential to banana bread.
Eating this alone with nothing else is heavenly, but adding a small dollop of almond butter was almost sinfully delicious..!
- 3/4 cup non-dairy milk
- 1 tsp apple cider vinegar
- 3 bananas, mashed
- 1 tsp vanilla essence
- 3 tbsp vegetable oil
- 1 tbsp agave syrup
- 1 3/4 cup flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 cup walnuts
- Preheat the oven at 180°C/356F. Grease a loaf pan with oil and set aside. Whisk together non-dairy milk and applecider in a bowl. Add mashed banana, vanilla essence, agave syrup and oil. Set aside.
- Combine flour, sugars, baking soda and cinnamon in a bowl, and then sift the mixture into the bowl with the wet ingredients. Add raisins and walnuts and stir until just combined (be careful not to overmix).
- Pour the mixture in the loaf pan and bake in the lower part of the oven for about 1 hour or until a toothpick/skewer comes out clean. If it's the top is starting to burn before the middle is done, cover with a baking dish on top.
- Slice and serve with some non-dairy butter and a little bit of almond butter for extra endulgence!
