If you like my best, moist banana bread recipe, than you’ll love this new version! I’ve updated that recipe and mixed up the ingredients so that this is almost vegan - with the exception of the butter. But if you are vegan, you can substitute the butter for a vegan alternative and it will work just the same.
This recipe is super simple and “pantry-friendly” meaning you can make it with everyday ingredients that are commonly found in household pantries.
Sunday was a gloomy day so I decided to mess around with the rest of my bananas and try a new banana recipe. This mostly stemmed from me not wanting to go the grocery and trying to make do with what I had available and it actually worked!
I’m torn between which recipe I like more now…you be the judge! Let me know which one is your favorite in the comments below if you have a chance to try them both out.
• 2 very ripe bananas (the riper, the sweeter)
• 1 cup of sugar
• 2 tablespoons of apple cider vinegar
• 2 teaspoons of almond extract
• 1 1/2 cups of flour
• 2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of vanilla almond milk (you can use plain or unsweetened if you prefer)
• 1 stick of butter, melted
1. Preheat oven to 350F and grease 9-inch loaf pan
2. In a large bowl whisk together the melted butter, and sugar. Mix together apple cider vinegar and 2 teaspoons of baking soda (it will fizz) and then blend into the butter/sugar.
3. With a hand mixer or spatula, mix in the almond extract and flour and stir until smooth.
4. Again with a hand mixer, or fork, mash the bananas until almost smooth, then fold them into the larger mixture. Add in the cup of almond milk and blend again until smooth.
Note: At this point, the mixture may seem too dry, but don’t worry it will be plenty moist! I’ve tested this several times and when I add too much banana or milk it’s too sticky.
4. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool until warm before serving.