Hello from the mountains of Kentucky! I am super excited to share a new recipe that I have been experimenting with and finally perfected it last week. I love a good moist banana bread. I have tried several vegan recipes with little to no luck with the right amount of moisture and sweetness. This recipe fits the bill for both. It’s quick, easy, and requires minimal ingredients and those that you probably already have in your pantry. It’s also delicious with a cup of hot tea!

Ingredients:

• One large overly ripe organic banana or two small overripe bananas
• 2 cups all purpose flour (I like King Arthur’s unbleached flour)
• 1/2 tsp pink organic Himalayan salt
• 1/2 tsp anti-caking organic baking soda
• 1/2 tsp organic all spice
• 3/4 cup organic cane sugar
• 1/2 cup almond milk
• 1 tsp good quality Non-GMO vanilla extract
• 1 tsp organic apple cider vinegar
• 1/2 cup unsweetened applesauce
• 1/2 cup chopped organic walnuts
• Add in options can be; chocolate chips, pecans, raisins, or cranberries.

Process:

Preheat oven to 350 degrees. Spray or butter a glass 8×8 baking dish. Line it with parchment paper and then spray or butter the paper.

Mash the banana, vanilla, and sugar and mix well. Add salt, baking soda, flour, vinegar, and applesauce and fold the ingredients together without overmixing. Add the milk a little at a time and until the batter well. Fold in the walnuts. Add the bread mixture to the lined glass baking dish. I baked my bread for 45 minutes. I checked it at 30 minutes and determined it needed fifteen more minutes to be baked through and through.

I removed my bread from the parchment paper and set it on a baking rack to cool for thirty minutes. Once the bread was cooled, I placed it in an airtight container. I have enjoyed this bread all week as a snack with my lunch, toasted for a light breakfast, and in the evenings with coffee or tea. It is tasty, moist, and not overly sweet but flavorful.

You may add more sugar or even honey for a little more sweetness. If you’re not a fan of walnuts, pecans are a great substitute. I like to toast this bread for breakfast. It’s delicious with a smear of honey or plant butter. Unsweetened dark chocolate chips are a great addition as well. Either way you eat it, as breakfast, a snack, or dessert, it’s a delicious bread.

For now, God bless from the mountains of Kentucky. Feel free to comment, like, and subscribe. I look forward to hearing from you.