SafePlates

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup or agave syrup
• 1/4 cup unsweetened oat milk (or soy milk)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup vegan chocolate chips, blueberries, or dried fruit (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the mashed bananas, melted coconut oil, maple syrup, plant-based milk, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in any optional add-ins if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This step is crucial for the best texture and flavor development.

Tip

Store the banana bread at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months for longer preservation.