Vegan Banana Walnut Bread


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I’m always playing with this basic vegan cake recipe. Sometimes it’s chocolate. Sometimes it is pumpkin. I’ve even used the same base recipe for a fantastic lemon cake. This time it’s banana walnut “bread” and it’s really good! It’s super moist, rich, and definitely a tea, coffee, or anyone who likes deliciousness, pleaser.

My friend Brenda Cavette, owner of Fashionista Tea, was over for, well of course, tea, and got a chance to taste test. We paired it with her Organic White Jasmine Tip. Perfect match.

Enjoy the recipe and feel free to put your spin on it and tell us all about in the comments below.

1 1/2 cups whole wheat flour

3/4 cup raw turbinado sugar (You could even take this down to 1/2 cup if you’re watching sugar.)

1 teaspoon baking soda

1/2 teaspoon salt

1 small ripe banana, mashed

1/4 cup coconut oil (Warm briefly to liquify if hardened.)

1 teaspoon vanilla extract (Use the good stuff! It matters.)

1 teaspoon distilled white vinegar

1 cup water

1/2 cup walnuts, broken or chopped (optional)

Preheat oven to 350°. Lightly grease one 9×5 inch loaf pan. Add flour, sugar, baking soda and salt. Add the mashed banana, oil, vanilla, vinegar and water. Mix together until smooth. Fold in walnuts. Note: For those who are nut sensitive, this bread/cake is just as yummy without the walnuts, so feel free to omit if you like. Pour into pan and bake at 350° for 45 minutes. Remove from oven and let cool.

 

 

 

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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