This easy vegan banana bread is moist, not too sweet, dense, hearty and packed with flavor. Enjoy it hot out of the oven, reheated or cold straight out of the fridge for midnight snacks.
Preheat oven to 350°F. Use a non-stick 8×4 inch bread pan or line a bread pan with parchment paper. (I use the pampered chef stoneware bread pans and the bread always comes out glorious and does not stick. No need to grease the pan.)
Mash the bananas with a potato masher or fork.
Sift or whisk together flour, baking soda, salt and spices.
In a small cup, mix together the almond milk and apple cider vinegar. Let sit for 2 minutes.
In a separate bowl, cream together the apple sauce and sugars. Add mashed bananas, almond milk and vanilla.
Add the wet ingredients to the dry. Mix well. Add in nuts, if using.
Pour batter into pan. Bake for an hour to an hour 10 minutes or until a butter knife inserted in the center comes out clean.
Notes
You can substitute either or both sugars for coconut sugar, for a refined sugar free version.You can use white flour or whole wheat flour (or any combination of these flours). You can substitute up to ½ cup of the flour for almond meal (I like the Trader Joe's brand)Any plant based milk can be used (almond, cashew, soy)VARIATION: For chocolate walnut banana bread, add ½ cup dark chocolate covered walnuts that have been chopped. Or, ¼ cup each of chopped walnuts and dark chocolate chips.