This delicious vegan plantain bread made with sweet plantains contains no eggs or dairy, tastes better than banana bread and is certain to appeal to even non-vegans like me!
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Breakfast
Cuisine: African, American, European, Tropical
Servings: 8
Calories: 160.1kcal
Author: Yummy Medley
Ingredients
1cupall purpose flour
1cupwhole wheat flour
1very ripe plantain
3tspegg replacer powder +½ cup water
½cupsugar
¼cupalmond milk
¼cupcoconut oilmelted
1tbspapple cider viger
1tspvanilla
1 ½tspbaking powder
½tspbaking soda
¼tspsalt
Instructions
Preheat your oven to 350°F
Grease and flour a 9x5 loaf pan and set it aside
In a bowl, combine the all purpose flour, wheat flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, smash the ripe plantain until it is pretty smooth, then add in the egg replacer and water mixture, sugar, almond milk, coconut oil, apple cider vinegar, and vanilla. Whisk until the wet mixture is combined.
Create a well in the bowl with the flour mixture, and pour in the liquid mixture and mix until it is just combined. Do not over mix!
Pour the plantain bread/cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 minutes.
Allow the plantain bread/cake to cool in the pan for 5 minutes, remove from the pan and cool for another 15 minutes, then serve.