Vegan Banana Bread
 
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This vegan banana bread is lightly seasoned with cinnamon, nutmeg, and cloves and studded with raisins and walnuts.
Author:
Yields: 1 loaf
Ingredients
  • 3-4 very ripe to overripe bananas
  • ½ cup brown sugar
  • ¼ cup melted vegan butter or melted coconut oil (I used coconut oil)
  • 2 Tbsp maple syrup
  • 2 cups spelt flour (whole wheat or white flour would also work)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp nutmeg
  • pinch of ground cloves
  • ½ cup chopped walnuts, lightly toasted
  • ½ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
  2. Mash bananas (with a fork is fine) in a medium-sized bowl. Add sugar, coconut oil, and maple syrup and stir to combine.
  3. In a separate large bowl, sift together the flour, baking soda, and spices. Gently fold in the banana mixture, followed by the walnuts and raisins.
  4. Pour into the prepared loaf pan and bake until a toothpick inserted into the middle comes out with moist crumbs, about 40 minutes. Remove from oven and cool in the pan on a wire rack. After 15 minutes, run a knife around the edges and invert onto the rack to finish cooling.
  5. Once cool (or you can even do this once the bread is warm, not hot), wrap in tin foil and store in the fridge. This keeps the edges nice and moist. I prefer to eat the banana bread the following day, not right out of the oven, but that's personal preference. It will keep for several days in the fridge.
Notes
Adapted from Smitten Kitchen and White Jacket Required.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/12/vegan-banana-bread/