I created this recipe many years ago when I was still eating gluten but I was reacting to eggs and my kids were reacting to dairy. It is incredibly moist and delicious and always gets all kinds of compliments when I bring it to potlucks. I’m still tinkering with a gluten free version of it, but hopefully that will appear sometime in the near future.
Vegan Banana Bread
2/3 cup organic Sucanat
1/4 cup organic palm shortening
1/4 cup organic canola oil
1 teaspoon organic white vinegar
1/2 cup plain organic rice milk
1 teaspoon organic vanilla extract
2 cups organic whole spelt flour (whole wheat works, too)
1/2 teaspoon baking soda
1 teaspoon organic cinnamon
1/2 teaspoon sea salt
3 mashed ripe organic bananas
½ cup chopped walnuts or pecans (optional)
Preheat oven to 350F. Oil one bread pan. I use organic canola oil.
Mix together the dry ingredients in a large bowl. In a medium sized bowl, mix together the dry ingredients. Stir the dry ingredients into the wet ingredients. Add the bananas and optional nuts and stir. Scoop into the oiled pan and bake for 60-70 minutes at 350F until a toothpick comes out clean and the top is a golden brown.