Snacks – Banana Bread Edition

We’re continuing full force with 2015 – Year of Guests.  This month features some of our favorite bike racers, Luke and Kaitie who are out here for the good training weather and, obviously, our spectacular company.

I know (because we’ve asked them bluntly) that everyone who’s stayed with us so far has been nervous about the Vegan thing and about what we’ll make them eat.  Luckily (I think/hope!), no one’s been totally grossed out or left hungry so far!  Yay plants!

On Sunday, I had a need to bake and a couple of old frozen bananas i.e. THE PERFECT STORM/combination for Banana Bread!  Last time I made banana bread, the recipe use a lot of coconut oil which, although a miracle oil, tends to get kind of thick when said baked good is left at room temperature thus requiring that the aforementioned baked good requires is warmed up every time you want a nibble.  So, round two, new coconut oil-less recipe.

I used this recipe from Dairy Free Cooking but, based on the ingredients I had, made some substitutions.

Banana Bread


  • 2 c. flour
  • 3/4 c. granulated sugar
  • 1/2 c. brown sugar
  • 3/4 t. baking soda
  • 3/4 t. salt
  • 3/4 t. cinnamon
  • 1/2 c. coconut milk *recipe suggested plain soy milk or almond milk
  • 1 t. apple cider vinegar
  • 2 cups mashed banana *I only had 3 bananas, it was fine!
  • 1/4 c. vegetable oil *recipe suggested canola
  • 2 T. maple syrup
  • 1 t. vanilla
  • Walnuts (optional) but highly recommended!

1. Preheat the oven to 350 F. Lightly oil a 9″x5″ loaf pan and set aside.

2. In a large mixing bowl, whisk together the coconut milk and cider vinegar and let stand for 2 minutes

3. In a medium-sized mixing bowl, mix together the flour, sugars, baking soda, salt, and cinnamon.

4. Add the mashed banana, canola oil, maple syrup, and vanilla extract to the coconut milk/vinegar mixture, whisking until well combined.

5. Add the dry ingredients to the wet, mixing until just combined (try not to overmix!). Fold in the walnuts if using and pour the batter into the prepared loaf pan.

6. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Enjoy warm or at room temperature.

Processed with VSCOcam with t1 preset

We’ve also enjoyed banana bread warmed up in our cast iron skillet, shmeared with almond butter, and topped with some avocado slices.  That brainwave belongs to Collin – another reason to keep him around!


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