I love banana bread. When I buy a bunch of bananas I secretly hope that no one in the house will finish them off so I can let them ripen and turn them into bread. It doesn't happen very often, but last night I realized there were two lonely bananas leftover and they had those tell-tale brown spots. I woke up this morning already smelling the goodness. Then I realized I couldn't have dairy. No butter, no milk. So I pulled up my favorite recipe, tweaked it a bit, and YUMMMMMMM. It turned out amazing! I topped it with this new coconut spread stuff I found at the store (margarine made from coconut oil pretty much I guess) and it may just may be better than the original. Just in case you were wondering, here is the recipe:
1/2 c canola oil
1/2 c maple syrup
2 ripe bananas
3 T almond milk
2 c all-purpose flour
1/2 teaspoon baking powder (i know this has corn starch, but I was willing to risk it....)
1 teaspoon baking soda
1. Whisk oil, syrup, egg, banana, and milk together.
2. Mix dry ingredients in a separate bowl and add slowly to banana mixture.
3. Pour into loaf pan (I use silicone bake ware to avoid needing cooking spray), and bake for 45-50min at 350 until done.
It was delicious. I seriously ate almost half the loaf this morning. I think next time I'dd add some chopped walnuts and maybe a 1/2 teaspoon or so of vanilla extract or maybe even a pinch of cinnamon.