Fall Spiced Banana Bread
Eating banana bread fresh out of the oven while reading a book cozied up by the window on a chilly day is pretty much the definition of fall (for me, at least). Those brown bananas that are just begging !! to be turned into something cozy and delicious. Or, if you’re like me and never have bananas that go brown, pop them in the oven (while you’re preheating for the banana bread) until they are blackened and soft.
This banana bread takes the classic recipe and kicks it up a notch with nutmeg and cinnamon to really dig into those fall flavors. Go ahead, try it yourself!
Makes: 1 loaf
Fall Spiced Banana Bread
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
Ingredients
Dry
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Wet
- 1/4 cup vegan butter, melted
- 1 can coconut milk (full fat)
- 3 ripe bananas
- 1/2 cup refined sugar
Instructions
- Preheat oven to 350F. Prepare loaf pan with oil and set aside.
- In a large bowl, mix dry ingredients together. Set aside.
- In a medium bowl, whisk the butter (already melted and cooled) with the coconut milk. Set aside.
- In a small bowl, mash the 3 bananas with the back of a fork. Add the sugar and mix.
- Add the banana mixture to the milk mixture and whisk. Then add to the large bowl with the dry ingredients. Mix (not whisk) until *just* combined.
- Pour in loaf pan. Bake for 50-60 minutes. Remove from the oven and let cool for 30 minutes.