One Bowl Vegan Blackberry Banana Bread
Time:55-70 minutes
Prep Time:
10 minutes
Cook Time:
45-60 minutes
Serves:
10
Ingredients
- 1/4 Cup unsweetened almond milk
- 1/2 Tsp. apple cider vinegar
- 4 ripe bananas, divided (3 mashed, 1 sliced lengthwise)
- 1/3 Cup neutral oil such as canola or vegetable
- 1/2 Cup sugar
- 1/2 Tsp. vanilla extract
- 1 3/4 spelt flour (to use all-purpose flour see TIP below)
- 1 Tsp. baking powder
- 1/2 Tsp. baking soda
- 1/8 Tsp. sea salt
- 1 Package (6 ounces) Driscoll’s Blackberries
Directions
- PREHEAT oven to 375˚F.
- COAT a loaf pan with cooking spray OR LINE with parchment paper.
- PLACE 1/4 cup almond milk into a medium bowl.
- ADD 1/2 teaspoon vinegar.
- STIR to combine ingredients.
- SET ASIDE for 1-2 minutes to allow almond milk to curdle.
- ADD 3 mashed bananas, 1/3 cup oil, 1/2 cup sugar, and 1/2 teaspoon vanilla.
- STIR to combine ingredients.
- ADD 1 ¾ cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt
- MIX just until combined
- RESERVE a few blackberries from 1 package for garnish.
- FOLD remaining blackberries into batter.
- POUR batter into prepared loaf pan.
- PRESS 1 banana, sliced lengthwise, into top of batter.
- PRESS remaining blackberries into top of batter.
- BAKE until brown on top, about 45-60 minutes.
- TEST banana bread with toothpick or cake tester. If needed, REDUCE oven to 325˚F and CONTINUE baking until toothpick comes out clean.
- TRANSFER banana bread to cooling rack and ALLOW to cool to room temperature.
- Tips
To use all-purpose flour, simply reduce the almond milk to 3 tablespoons.
