Easiest Vegan Banana Bread with Raspberry Swirl
Bored at home? Why not try baking during this lockdown? Here's a nice and simple fuss-free banana bread recipe that you're guaranteed to love! I've adapted this from a Martha Stewart recipe with just a few tweaks. I add in some raspberries and raspberry jam, but you can leave this out if you don't have any on hand, and it'll work wonderfully.
1/2 cup Earth Balance butter (or coconut oil, but it may slightly change the flavor)
2 cups flour
2 tablespoons ground flaxseed
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup nondairy milk
3 very ripe bananas
1 teaspoon vanilla extract
2 tablespoons raspberry preserves
1 handful of raspberries for decorating the top (optional)
Preheat your oven to 350°F
Pour 1/3 cup of water over the flaxseed in a small bowl and set aside to thicken
In a large mixing bowl, mash the banana with a whisk/fork/muddler. Add in the melted butter, vanilla, nondairy milk, and flaxseed mixture (once it has thickened).
In a separate bowl, sift together the flour, baking soda, salt, and sugar. Whisk to combine and then slowly incorporate into the wet mixture.
Pour into a loaf pan, lined with a silicone baking mat (as seen in my video) with the sides greased. No need for parchment paper! Bake for around 60 minutes.
Let it cool for at least 15-20 minutes before slicing. You may store this in your fridge for up to a week.
If you want it to be extra raspberry-flavored, then you can also use 1/2 teaspoon of raspberry extract (in addition to the vanilla) if you have it in your pantry. Just add it to the wet ingredients along with the vanilla extract.
I've made this banana bread so many times and it always comes out perfectly. It's so moist, flavorful, and nearly melts in your mouth.
Let me know if you make it and tag me on Instagram @ahsustainablelife.