I made this banana bread earlier this week and realized that though the recipe is on my blog, it was posted in 2009 and many of my current readers may not know about it. The banana bread that this recipe yields is moist and flavorful. I love making it on a Wednesday and enjoying it plain right out of the oven. If there is still some left on Thursday, it is delicious toasted with a smear of butter or even cream cheese.
2 cups all-purpose flour
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
1/2 t. salt
3/4 t. cinnamon
1/2 cup almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 large very ripe bananas
1/4 cup canola oil
1 t. vanilla extract
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the almond milk and cider vinegar and let stand for 2 minutes. Add the mashed banana (I've used a food mill with great results), canola oil, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not over-mix!). Pour the batter into the prepared loaf pan. Sprinkle cinnamon sugar on top (it makes a lovely crust for the bread). Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.