Banana bread. It’s like the chocolate chip cookie of the quick bread world.
Banana bread is a staple. It’s one of those things that you just have to make every once in a while. No matter what the occasion.
Banana bread turns brown mushy bananas into something worth shedding tears of joy over.
Banana bread is such a beautiful thing, yet it’s such a simple thing. The way it looks, smells and tastes is the epitome of comfort.
Banana bread is something you give; you share it. You use it to nurture and to impress.
Banana bread is my favourite.
I want banana bread. This isn’t a new thing. I love banana bread and would have it all day every day if I could. Don’t kid yourself, you would too: nothing to be ashamed of!
Anything super tasty and delicious should be craved 24/7. I might just go have a slice of this guy…. I made it vegan, and I threw in some frozen cherries from my picking adventures in the summer. No biggie.
Vegan Banana Cherry Bread
3 medium or 2 large ripe bananas
1/4 cup coconut oil or vegetable oil
1/2 cup brown sugar
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup frozen cherries
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan. In a large mixing bowl, mash the bananas well. Add the sugar, oil, and vanilla extract, and whisk briskly to incorporate. Sift in the flour, baking soda, cinnamon, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in cherries. Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean, or with just a few crumbs. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.