Vegan Banana Bread, Tablea Kasuy Flavor
- 2 cups flour
- 1 cup sugar (see notes below)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 cup mashed very ripe bananas (about 2-3 pieces of bananas)
- 1 cup soymilk (or other plantbased milk)
- ½ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup chopped tablea (or other vegan chocolate chips)
- ½ cup chopped cashews (or other nuts like almonds or walnuts)
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Lightly grease a large loaf pan or casserole
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger powder.
- In a separate bowl, whisk together banana, soymilk, oil, apple cider vinegar, and vanilla extract.
- Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
- Gently mix in the dark chocolate and cashews. Reserve some as topping on the batter.
- Pour the batter into your baking container and sprinkle some chocolate chips and nuts on top.
- Bake for about 45 minutes, or until a toothpick or fork inserted in the center of the cake comes out dry (few crumbles is okay).
- Let it cool down before unmolding.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-banana-bread-tablea-kasuy-flavor/
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