Banana "Oh My" Bread (BOMB)
Dear Banana Bread, you were meant for me and I was meant to bake you. After searching far and wide then testing and tweaking I finally found a recipe that can only be described as B O M B.
INGREDIENTS:
- 2 cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
- 2/3 - 1 cup sugar, depending on your sweet tooth
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1 1/4 cup mashed bananas
- 1 cup canned coconut milk, mixed
- ½ cup canola oil
- 2 tsp white or apple cider vinegar
- 2 tsp pure vanilla extract
- Optional: 1 cup of fresh blueberries or 1 cup semisweet chocolate chips (dairy free)
- Powdered sugar for garnish
DIRECTIONS:
1. Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips.
3. Now you may stir in the oil until it is well incorporated into the batter.
3. Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.
*Recipe adapted from NYTimes Vegan Banana Bread Cake.
