Today's blog update comes from our favourite vegan baker, Kristin! (You may have seen her around social as @eatwkriss)
Naturally sweet, moist and fluffy. What more could you want in banana bread? @eatwkriss takes it up a notch by making it vegan and refined-sugar-free! Deets below:
Ingredients
- 1 (90g) large banana ripe
- ¼ cup (60ml) non-dairy milk
- ½ tsp (2.5ml) vinegar
- 1 tbsp (13g) Medella Coconut Cooking Oil
- 2 tbsp + 2 tsp (40g) Medella Organic Coconut Sugar
- ¾ cup (90g) all-purpose flour
- ¼ tsp (1g) baking soda
- ½ tsp (2g) baking powder
- ⅛ tsp (0.5g) salt
Let's get baking:
Preheat your oven to 170°C. Grease/line a 6 x 3 inch loaf tin and set aside.
In a small bowl, mash the ripe banana. Whisk in the wet ingredients and coconut sugar. Sift in the dry ingredients and fold it into the batter with a spatula. Mix just until everything is well incorporated and there are no more pockets of flour. Be careful not to overmix. The batter should be thick but spreadable.
Pour into prepared loaf tin and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for 3 minutes. Remove from the tin and let cool for at least 15 minutes on a wire rack.
Serve warm as is, or with your favourite toppings. Enjoy!
There are more tips and tricks to making this banana bread perfect every time. Head over to Kristin's blog to view and drool over the entire recipe:
https://eatwkriss.com/easy-classic-banana-bread/
P.S.: We're working with Kristin on something exciting that we can't wait to share with you! Watch this space for more updates!
