Elmhurst's Vegan Banana Bread

Banana bread is the perfect snack on a rainy day like we've been having in Atlanta lately. Everyone has probably had their grandmother's version of this treat before, but I've decided to make this version vegan-friendly. It's just as delicious as the original!

The ingredient that made this treat delicious, as well as vegan-friendly, is Elmhurst's dairy-free milk. I made two versions of this recipe, one with Elmhurst Cashew Milk and one with Elmhurst Unsweetened Oat Milk. Both are delicious options, just pick your favorite!

Vegan Banana Bread

Makes 1 loaf or 12 muffins

Ingredients:

• 3-4 ripe bananas, mashed
• 1/3 cup sugar
• 1/2 cup Elmhurst Dairy-Free Milk (I used Cashew and Unsweetened Oat)
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• Optional: chocolate chips, walnuts, whatever you like

Instructions:

1. Preheat oven to 350 degrees F.
2. Spray muffin tins or loaf pan with cooking spray.
3. In a large bowl, mix mashed bananas, sugar, Elmhurst Dairy-Free Milk, and vanilla extract until well combined.
4. Slowly fold in flour, baking soda, salt, and cinnamon until well combined. The mixture should be slightly thick and lumpy.
5. Pour the mixture into pan. Bake for 40-45 minutes until a knife inserted in the center of the loaf or muffins comes out clean (muffins will take a shorter time to cook). Enjoy!