Easy Vegan Banana Bread

I adapted this yummy recipe from a muffin recipe in ExtraVeganZa. It takes a while to bake but is worth it and a great way to use up bananas getting ripe. I was looking for an egg-free banana bread since I wanted baked goods and had no eggs...this came out great! You can use milk-free chocolate chips to keep it truly vegan.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 3  ripe bananas
• 1⁄4 cup  sunflower oil (or canola oil)
• 1  tablespoon lemon juice
• 1  cup  plain unsweetened soymilk
• 2  teaspoons vanilla extract

• OPTIONAL

• 1⁄2 cup  chopped walnuts
• 1⁄2 cup chocolate chips

Directions

1. Put all the ingredients, in the order listed, into a food processor that can hold at least 4 cups. Vanilla soymilk works well if you reduce the vanilla to 1 tsp, but I like to mix the 2 tsp with plain soymilk.
2. Whiz the mixture for about 20-30 seconds or until most of the bananas have liquefied. If adding anything extra like walnuts or chocolate chips, stir them in by hand.
3. Pour into a 9 x 5 loaf pan lined with parchment paper, scraping the sides down to make sure all the batter was poured inches.
4. Bake at 350F for 60-70 minutes or until an inserted fork comes out clean. Let cool at least 20 minutes prior to eating.