The Best Damn Vegan Banana Walnut Bread

Homemade vegan sweet breads in pumpkin and banana walnut.

It was a great honor to bestow catering duties during last night's second opening at The B(A)LM (Black Artists Liberation Movement) Studio. For someone who has attended countless art receptions for years and years, an eclectic menu is as wonderful as viewing an artist's latest work. Originally, I planned to make cookies and a fig and walnut flatbread, but time and weather were not on the side of justice. Still, we had fruit, mulled cider in a Crock-Pot, crackers, Tortilla Chips, salsa, Cava's Caramelized Onion Hummus (the very best), and two fine baked vegan breads by yours truly.

I loved the glorious photographs of the Baking Fairy's beautiful banana bread and modeled Valentina's recipe with Equal Exchange bananas and copious amounts of cinnamon. Unfortunately, the high cinnamon usage was due to the accidental cumin. Thanks to the heavens and goddesses above and beyond, the cumin flavor disengaged itself from the banana bread-- a surprise hit for the night.
Banana Walnut Bread Ingredients and Preparation

4 medium ripe bananas
1/4 cup almond or soy milk
1 cup sugar
1/2 cup brown sugar (or molasses/maple syrup)
1 teaspoon vanilla extract

2 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup crushed walnuts
1 tablespoon vinegar

sliced banana for topping

Preheat oven to 350 degrees.
Mash bananas in a medium bowl. Add in almond or soy milk, preferred sweeteners, and vanilla extract. Separately, combine flour, baking soda, cinnamon, and salt.
Blend wet and dry together-- include vinegar and walnuts.
Pour batter into a greased loaf pan.

Before baking, added banana slices, extra walnut pieces, and cinnamon. Bake for 45 minutes. Cover with foil and bake for an additional 15 minutes or so-- until the fork is clean.

A generous slice-- moist and light.