Turns out I make a pretty mean vegan banana bread! And by “mean” I am suggesting that it actually tastes just like regular banana bread*. It has the same texture too.
I don’t usually cook vegan, but one of my friends at work eat vegan and I was in charge of snacks for our meeting.
I was up at 3:30am (with the toddler, who is teething again) so I googled for recipes. I know about subbing applesauce for eggs. But I needed to sub out milk too. And that’s too far out of my element. I found a recipe that seemed good, except it called for almond milk. So then I started googling milk substitutes after all.
The internet told me that one thing milk brings to baked goods (besides liquid) is protein. It had many suggestions which I don’t keep on hand (Soy milk! Rice milk!) and coconut milk, which is more shelf stable and I usually do have a can available.
Fast forward 1 hour, and it turns out I don’t have coconut milk on hand. I’m about to give up, add water, and hope for the best when I remember the jug of smoothie protein at the back of my pantry (pea protein, luckily that’s vegan)
And that’s how I concocted the best vegan banana bread recipe yet*.
Preheat the over to 350F and grease a bread loaf pan.
Mash the bananas in a large bowl. Mix in the sugar, oil, vanilla, ACV, water, and protein powder. Mix with a beater until smooth.
Add the flour, baking soda, and salt and stir until just combined. Pour into the loaf pan and bake for 1hour. You may need 1hr plus 15 minutes. Use the standard toothpick to test.
*we made people try to guess the secret ingredient at first. But no one did!