loaded vegan banana bread.

Speaking of coconut oil, I made this banana bread on Sunday evening after a craving washed over me and I had to have it Right. Now. There are few things more wonderful than warm banana bread with a generous swipe of butter (this is what we use and it's conveniently dairy-free). It reminds me of rainy summer nights at home, watching Northern Exposure episodes back to back to back and not having a care in the world. It reminds me of waking up in the mornings before school with only one thought: banana bread for breakfast! It was enough to get me right out of bed without so much as a groan. It reminds me of heading to youth group and as I walked out the door, my mom sweetly telling us that banana bread would be waiting for us when we got home (and it always made the house smell amazing). Perhaps that's why I like it so much. Folded into the ingredients are about a million memories of home and love and complete happiness. Maybe that's why I got the sudden craving. It's been a long time since I've gone home and it will have been one whole month before my next trip in a couple weeks. Definitely one of the longest stretches I've ever gone. I hope you enjoy this tasty bread and that it brings out only your sweetest, most treasured memories upon the first bite.


L O A D E D  V E G A N  B A N A N A  B R E A D
Adapted from here.

{I N G R E D I E N T S --}
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup granulated white sugar
1/4 cup dark brown sugar, packed
1/2 cup honey
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup plain almond milk
1 teaspoon apple cider vinegar
2 cups mashed banana (preferably overripe, about 4 bananas)
1/4 cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup chopped pecans (optional)
1/4 cup chocolate chips (optional)

Topping (optional):
• Small handful shredded coconut
• Small handful chopped pecans
• Small handful chocolate chips
• Small handful sesame seeds

{D I R E C T I O N S --}

1. Preheat your oven to 350º F. Lightly oil a 9" x 5" loaf pan and set aside.

2. In a medium-sized mixing bowl, combine the flours, sugars, baking soda, salt and cinnamon. Whisk to combine.

3. In a large mixing bowl, whisk together the almond milk and apple cider vinegar. Let this mixture stand for 2 minutes. (In the mean time, mash your four bananas.) Add the banana, coconut oil, maple syrup, and vanilla extract. Mix until well combined.

4. In four batches, add the dry mixture. Mix until just combined.

5. Fold in the walnuts and chocolate chips using a rubber spatula.

6. Pour the batter into the prepared pan and bake for 1 hour and 25 minutes or until a toothpick (or knife) inserted into the middle of the loaf comes out clean. If using the topping, spread over the top of the loaf 5 minutes before removing the loaf from the oven.

7. Cool the loaf on a wire cooling rack for about 20 minutes. Serve warm.