Ingredients:
3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/4 cup almond milk (or any plant-based milk of your choice)
1/4 cup coconut oil, melted (or use another neutral oil like vegetable or canola)
1 teaspoon vanilla extract
1 cup granulated sugar (you can use coconut sugar or brown sugar for a less refined option)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon ground cloves (optional)
1/2 cup chopped nuts (such as walnuts or pecans), optional
1/4 cup raisins or vegan chocolate chips, optional
For the Cinnamon Sugar Topping:
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and set it aside.
In a large mixing bowl, combine the mashed bananas, applesauce, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
In another bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
If desired, fold in the chopped nuts, raisins, or vegan chocolate chips.
Pour the batter into the greased loaf pan and spread it evenly.
In a small bowl, mix together the 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon for the topping. Sprinkle this mixture evenly over the banana bread batter.
Bake in the preheated oven for 55-65 minutes or until a toothpick or cake tester inserted into the center comes out clean. The baking time may vary, so start checking around 55 minutes.
Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
