It’s been a minute! Like most people, I’ve been taking a break from posting regular content on social media in order to leave space for BIPOC communities, and to focus on educating myself on racism and injustice. It still feels slightly strange and selfish to be posting something as simple as a banana bread recipe, but I think that it’s okay for us to continue to do the things that make us happy, as long as we commit to continuing to better ourselves and fight for our BIPOC friends.
The past month has been crazy with everything that is going on in the world on top of the pandemic, and I have been back at work as well. It’s been nice having more normalcy in life again, but I can’t lie, I kind of miss the endless free time that I had during quarantine! I’ve been trying to still do all of the little things that I did for enjoyment during that time, including a lot of baking and cooking. I also have taken on a new project, as I enrolled in an online course in food photography. I am learning so much that I never would have even thought there was to learn about taking photos of food! It’s been a fun project that is allowing me to combine my love for vegan food/recipe development with my creative abilities for styling and editing.
This banana bread was one of the first things I made to photograph for my class, and I’m beyond happy with how both the photos and the banana bread turned out! I think this will be my new go-to for that classic moist banana bread that we all love.
Vegan Banana Bread
Prep time: 10 minutes
Bake time: 55 minute
- ½ cup granulated white sugar or cane sugar
- ½ cup brown sugar
- ¼ cup unsweetened applesauce
- ¼ cup vegan margarine
- ½ tsp apple cider vinegar
- 2 tsp vanilla
- 1 rsp baking soda
- 1½ cups white flour
- 1 tsp sea salt
- 3-4 very ripe large bananas (about 1¼ cups when mashed)
- ½ cup dairy-free chocolate chips
- For Topping (optional):
- ¼ cup chopped pecans
- 1 tbsp cinnamon
- 1 tbsp brown sugar
- 1 tbsp vegan margarine, melted
- Preheat oven to 325°F. Lightly spray a loaf pan with cooking oil, or line with parchment.
- In a large bowl, whisk together sugar, applesauce, melted vegan butter, apple cider vinegar, and vanilla.
- Add in baking soda, flour, and salt.
- Add mashed bananas and mix until fully incorporated. Fold in dairy-free chocolate chips.
- Pour batter into loaf pan.
- To make the topping, melt vegan butter, and stir in cinnamon and brown sugar. Add pecans, and stir until they are fully coated. Sprinkle coated pecans evenly on top of the batter.
- Bake for 55 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan, then remove from pan, slice, and serve.
With Love and Lattes,