new, revised, and personalized. vegan banana bread

I have taken my last recipe and perfected it. I also used my mother’s kitchen with a real oven, so times and temps should be accurate. Oh, to have an oven...sigh.

7-9 ripe apple bananas (some are way smaller than others, when mashed it comes out to a little over a cup)

⅓ cup coconut oil

⅓ cup almond milk

¼ cup organic brown sugar

¼ maple syrup

1 tsp vanilla

1 tsp cinnamon

2 cups whole wheat flour

1 tsp baking soda

1 ½ tsp baking powder

½ cup shredded coconut

½ cup chopped walnuts

¼ cup sunflower seeds

• Preheat oven to 350 degrees
• Grease loaf pan with coconut oil
• Mash banana with masher or fork until nice and gooey
• Stir in coconut oil, almond milk, sugar, maple syrup, vanilla, and cinnamon
• Sift in flour, baking powder, and baking soda
• Fold until mixed evenly
• Fold in shredded coconut and chopped walnuts
• Pour into greased loaf pan and top with sunflower seeds and a little extra shredded coconut if you wish
• Bake for 50 mins or until a knife poked into the loaf comes out clean
• Cool for a few minutes and remove from pan

It sets better if you wait until the bread is room temp to cut it, but its rare I can wait that long for a taste test!