Wednesday, January 5, 2011

Super Moist Vegan Banana Bread w/ Coconut Flour

Being fairly new to vegan baking, I was surprised when this banana bread ended up tasting absolutely fabulous. This bread is soooo moist! The coconut flour adds fiber and a slightly sweeter flavor. My son loved it and we didn't miss the eggs or butter at all.

3 1/2 cup white flour (unbleached)
1/2 cup coconut flour
1/4 tsp. nutmeg
2 tsp. cinnamon
7 mashed ripe bananas
3/4 vanilla soymilk (can sub any other milk)
1 cup canola oil (I only had 1/2 cup, so I used 1/2 olive oil)
1 cup brown sugar
1/2 cup cane sugar
1 tsp. salt
1 tsp. baking soda
1/2 cup chopped walnuts (optional)

Grease 2 bread pans (or 1 large & two small).  Preheat oven to 350 degrees.  Mix wet ingredients in large bowl and dry ingredients into medium sized bowl.  Slowly fold dry ingredients into wet.  Do not overstir.  Pour into well greased bread pans.  My oven temp swings high and low, so your baking time might differ from mine.  I baked the small loaves for about 30 minutes and the large about 50 minutes.

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