I have been vegan for about 3 years now, and since moving back in with my parents my mother has adjusted many of her delicious recipes to accommodate me. She has perfected some of these dishes and is ready to share them with the world, so Disaster Serum has reserved a special space for her delectable recipes. Behold this incredible banana bread brought to you specially by the Mother of Vegans AKA Annie AKA my mom. 

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The Evolved Vegan Banana Bread

This recipe has taken about a year to perfect.  Even non-vegans love it.

Preheat your oven to 350 degrees.

In a large mixing bowl or stand mixer (with paddle attachment) combine the following:

  • 3 very large, very ripe bananas
  • ¾ cup coconut or regular granulated sugar
  • ½ cup vegetable oil
  • ½ cup almond milk
  • 1 teaspoon vanilla

Mix well, stop stirring, and then add in the following:

  • ½ cup almond flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Pinch of fresh nutmeg
  • 1 1/3 cup all purpose flour
  • 1 cup toasted pecans (or walnuts) – roughly chopped. OPTIONAL

Mix until just combined.  Batter should be fairly stiff.

Spray a loaf pan with cooking spray and line with parchment paper (see photo- this will help you cleanly lift the loaf out of the pan later) with 3 inches of parchment hanging over each side.

Cover top of loaf with finely chopped nuts  (about ¼ cup) and sprinkle  with 2 T  turbinado sugar (raw sugar).

Bake for approx 75 minutes at 350 degrees (testing stick/toothpick should come out clean)

Let cool in pan for 2 -3 hours before digging in.