Wet ingredients:
225g (2 medium) bananas, mashed
110g (1/2 cup) vegan butter, melted, room temperature *
100g (1/2 cup) light brown sugar
1 tsp vanilla bean paste
60 ml (1/4 cup) almond milk
1 tsp vinegar (can be replaced with 80g coconut oil)
Dry ingredients:
250g (2 cups) cake or all purpose flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp Baking Powder
Add-ins:
1/2 cup (150g) strawberries, chopped,
30g (2 tbsp) mini chocolate chips
2 tsp corn starch
Method:
Preheat the oven to 180C/350F. Line a loaf pan (I use a 25cm pan) with parchment paper and set aside. Place bananas, sugar, vanilla, vinegar, almond milk and melted butter to a food processor and blend until smooth.
In a medium bowl, whisk together dry ingredients. Sift dry ingredients into the wet mixture.
Add corn starch, strawberries and chocolate chips to a small bowl and toss to coat. Fold in the chocolate chips and strawberries to the batter using a rubber spatula.
Transfer the batter to the lined pan. Bake for 45-50 minutes. Once a skewer comes out clean, remove from the oven. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Latest News and updates, Follow and connect with us on Facebook, Twitter, and Linkedin
Get the latest updates directly on your mobile, save and send a message at +91-9899909957 on Whatsapp to start