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Happy Blogcember Day 16!
I had 6 too ripe to eat bananas on my counter. What better to do than make some banana bread?? I didn’t want to make just regular banana bread though, I decided to throw in some fresh cranberries and chocolate chips too! Makes it a bit more festive and creates a delicious flavor combination. This was also my first time making vegan banana bread! I have always used this recipe from Jay and Sam Schuerman, it’s so easy and the best!
The Recipe
Makes 2 loafs or about 16 1-inch slices Prep time: 20-30 minutes Cook time: 1 hour
1 1/2 cups sugar
3/4 cup vegan butter softened
2.5 flax eggs (2.5 tbsp ground flaxseed + 5 tbsp water, allow to sit for a few minutes)
2 cups mashed very ripe bananas (about 6 medium)
3/4 cup vegan buttermilk (or almost 3/4 cup almond milk + a tbsp or 2 lemon juice)
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
About 1 1/2 cups of fresh or frozen cranberries
About 1 cup vegan chocolate morsels
About 1 cup vegan chocolate morsels
1. Preheat oven to 350 degrees F. Grease bottoms/sides of 2 loaf pans.
2. Mix sugar and butter in large bowl. Stir in flax eggs until well blended. Add bananas, vegan buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt. Stir in cranberries and chocolate morsels.
3. Bake loaves about 1 hour or until toothpick inserted comes out clean.
I used a hand mixer and I honestly kind of eyeballed the cranberries and morsels. So feel free to add as much or as little, whichever you prefer!
These turned out so good! I love the flavors and it tastes no different from the original (non-vegan) version! I prefer to eat banana bread cold/room temperature, so I suggest serving these after a few hours of cooling! I brought these to work for everyone, they all loved it!!
