One Bowl Vegan Blackberry Banana Bread
Ingredients
- 1/4 Cup of unsweetened almond milk
- 1/2 Teaspoon of apple cider vinegar
- 4 ripe bananas 3 mashed, 1 sliced lengthwise
- 1/3 Cup of neutral oil like canola or vegetable
- 1/2 Cup of sugar
- 1/2 Teaspoon of vanilla extract
- 1 3/4 cups of spelt flour or all-purpose flour, see TIP below
- 1 Teaspoon of baking powder
- 1/2 Teaspoon of baking soda
- 1/8 Teaspoon of sea salt
- 1 Package 6 ounces of Driscoll’s Blackberries
Instructions
- PREHEAT the oven to 375˚F.
- COAT a loaf pan with cooking spray or LINE it with parchment paper.
- PLACE 1/4 cup of almond milk into a medium bowl.
- ADD 1/2 teaspoon of vinegar and STIR to combine. SET ASIDE for 1-2 minutes to let the almond milk curdle.
- ADD 3 mashed bananas, 1/3 cup of oil, 1/2 cup of sugar, and 1/2 teaspoon of vanilla. STIR well.
- ADD 1 ¾ cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt. MIX until just combined.
- RESERVE a few blackberries for garnish, then FOLD the rest into the batter.
- POUR the batter into the prepared loaf pan.
- PRESS 1 banana, sliced lengthwise, into the top of the batter.
- PRESS the remaining blackberries into the top of the batter.
- BAKE until the top is brown, around 45-60 minutes.
- TEST the banana bread with a toothpick or cake tester. If needed, REDUCE the oven to 325˚F and CONTINUE baking until the toothpick comes out clean.
- TRANSFER the banana bread to a cooling rack and ALLOW it to cool to room temperature.
Notes
Tips:
To use all-purpose flour, simply reduce the almond milk to 3 tablespoons. Enjoy your delicious Blackberry Banana Bread!
To use all-purpose flour, simply reduce the almond milk to 3 tablespoons. Enjoy your delicious Blackberry Banana Bread!