Sugar-Free Vegan Banana Bread

On Saturday morning, I baked some sugar-free vegan banana bread. It was so good—mildly, pleasantly sweet due solely to the bananas, and nice and hearty and filling because it was made with whole-wheat flour.

“It’s really good with butter on it,” Rob said.

“Yeah,” I said, “a little butter puts it over the top.” (I was talking about vegan butter, of course, ha ha.)

We ate like kings on Saturday. We had banana bread for breakfast, and then for lunch (an hour later) we had vegan quesadillas with black beans, guacamole, and sweet potato fries.

It was quite a delicious day!

Sugar-Free Vegan Banana Bread

Ingredients

1/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar
2 cups mashed overripe bananas
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped walnuts

Directions

Mix the almond milk and apple cider vinegar together in a small bowl and set aside.

Mash the bananas well. In a large bowl, blend the mashed bananas, coconut oil, vanilla, and milk/vinegar mixture.

In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and gently combine. Be careful not to overmix. Fold in the chopped walnuts. If the batter seems too dry, add two tablespoons of unsweetened apple sauce.

Line a 9×5 loaf pan with parchment paper and pour in the batter. Bake at 350 degrees F for an hour or until you can test the bread with a knife and the knife comes out clean.

Let the banana bread cool for 10 minutes and then remove it from the pan and allow it to cool further on a wire rack.