When vegan banana bread won’t kill you, a new strain of banana bread could be just the thing

When vegan banana bread won’t kill you, a new strain of banana bread could be just the thing

Vegan banana bread is good.

That’s all it needs to be.

The new strain is better.

It has a much better flavor and nutritional profile.

It’s a healthier option.

It doesn’t taste like a bad banana, either.

It tastes like a vegan banana.

That means you can eat vegan banana for breakfast, lunch, and dinner.

The taste of vegan banana is more complex, but it’s not a bad option.

So why is it a new food?

There’s no shortage of people who are trying to eat vegan, or, in this case, vegan-friendly, food, but there’s no vegan banana recipe, either, and no one is making vegan banana cake, vegan banana cream cheese, or vegan banana muffins.

There are, however, some vegan banana recipes, and they’re all delicious.

In fact, there are so many vegan banana variations that you may not know what you’re missing out on, and there are some recipes that will make you feel a bit ill.

Vegan banana is one of those recipes, though.

And it’s one of the best vegan banana cakes I’ve ever had.

Vegan Banana Bread Ingredients: For the cake: 1 cup almond flour (or gluten-free flour) 1 cup brown rice flour 1 cup baking powder 1 tsp baking soda 2 tsp baking powder salt 1 tsp cinnamon 1 tsp vanilla extract For the muffins: 2 cups almond flour 1 tbsp coconut flour 1 tsp coconut oil, melted 1/2 cup honey 1/4 cup water For the banana: 2 bananas (or 1 medium banana, peeled and sliced) For the cream cheese frosting: 1/3 cup powdered sugar For the vegan banana sauce: 1 tbsp butter, melted Directions: Preheat oven to 350 degrees Fahrenheit.

In a bowl, whisk together the almond flour, brown rice, baking powder, baking soda, baking paste, and cinnamon.

In the bowl of an electric mixer fitted with a paddle attachment, combine the wet ingredients, mixing on medium-high speed until combined.

Add the coconut oil and honey.

Mix on medium speed until fully incorporated.

Add in the flour mixture, and stir until well combined.

Transfer the batter to a 9-inch springform pan, and bake for 15 minutes.

The muffins will be soft, but they won’t be dry, and the batter will still have a nice texture.

Remove from the oven and cool for 5 minutes.

To make the vegan cream cheese icing, mix together the powdered sugar and melted butter in a small bowl.

Set aside.

To serve, sprinkle with the banana mixture, then layer on the cake.

Sprinkle with powdered sugar, and top with the vegan vanilla sauce.

Sprinkles of vegan coconut cream are optional, but would taste great!


Recipe Notes: This recipe will also work well for banana muffin frosting.

Make the vegan version by substituting almond flour for brown rice.