RCI-BR.003.0115.001
Caribbean Banana Bread
Always check the ingredients to make sure the product is vegan.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- natural sugar1 cup
- vegan margarine¼ cupsoftened
- egg replacer equaling 2 eggs1 unit
- mashed ripe bananas1½ cup3 – 4
- ⅓ cup
- ⅔ cup
- 1 cup
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- 1 teaspoon
- ¼ cup
Method
1
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2
Cream together the softened vegan margarine and natural sugar until light and fluffy, about 2-3 minutes.
3
Prepare the egg replacer according to package directions, then beat it into the creamed mixture until well combined.
4
Stir the mashed ripe bananas and water into the wet ingredients until evenly incorporated.
5
In a separate bowl, whisk together the whole wheat flour, unbleached white flour, baking soda, salt, baking powder, and cinnamon.
6
Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
7
Gently fold the coconut into the batter until evenly distributed throughout.
8
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon.
9
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
55 minutes
10
Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.