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Meat-Free Favorites : Cinnamon Hazelnut Banana Bread

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By Elena Johnson

Packed with heart-healthy hazelnuts and potassium-rich bananas, this moist banana bread makes a great breakfast but is sweet enough to also serve for dessert. My egg and dairy-free recipe uses soy milk “soured” with vinegar to give a rich flavor and to lighten the batter.

Cinnamon Hazelnut Banana Bread

Cinnamon Hazelnut Banana Bread

Cinnamon Hazelnut Banana Bread

 Makes one Bundt loaf

¾ c sugar, divided

3 tsp. cinnamon, divided

1 c chopped hazelnuts

1 c soy, or other non-dairy, milk

1 tsp. white vinegar

2 c flour

2 tsp. baking powder

1 tsp. salt

2 – 3 very ripe bananas

½ c brown sugar, packed

½ c canola oil

2 tsp. vanilla extract

Combine ¼ c sugar and 1 tsp. cinnamon in a small bowl. Spray Bundt pan with non-stick cooking spray. Sprinkle sugar/cinnamon mixture in pan and shake to coat pan – discard excess that doesn’t stick. If desired, sprinkle a few Tbsp. of hazelnuts in bottom of pan so they bake into top of bread.

Combine soy milk and vinegar, set aside.

Combine flour, remaining cinnamon, baking powder, and salt. Set aside.

In separate bowl, mash bananas well. Add remaining sugar, brown sugar, oil, vanilla, and soy milk mixture. Mix thoroughly. Mix flour mixture into banana mixture until thoroughly combined. Fold in remaining hazelnuts.

Pour batter into prepared pan. Bake at 350°F for 45 – 55 minutes or until edges of bread are golden and begin to pull away from sides of pan. Let cool completely.

When cool, place large platter upside down on top of Bundt pan, then invert. Tap the pan a few times to help loosen the bread. Slowly lift pan as bread slides out onto platter. Slice and serve.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net.

About the Author

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