Banana bread
This is a fail-safe banana bread recipe from Simply Recipes that has been slightly adapted by adding ground cinnamon and substituting coconut oil for melted butter. This recipe can be made vegan by substituting 1/4 cup of aquafaba – canned chickpea liquid – for the egg. To make aquafaba, simply strain a can of chickpeas, reserve the chickpeas for another use, and substitute 1/4 cup of the liquid for each egg in a recipe that calls for eggs. If the liquid seems a bit watery, you can boil it in a small sauce pan until the viscosity more closely resembles that of egg whites.
Banana bread
2 to 3 very ripe bananas, peeled
1/3 cup coconut oil
1 teaspoon baking soda
Pinch of salt
1 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the coconut oil into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, vanilla extract and ground cinnamon. Mix in the flour. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)