Classic Moist Vegan Banana Bread

1.Preheat your oven to 175°C (350°F). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper.

2.In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3.In a large bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.

4.Add the brown sugar, granulated sugar, oil, plant milk, vanilla extract, and apple cider vinegar to the mashed bananas. Whisk until just combined and creamy.

5.Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few streaks of flour are acceptable.

6.If using, gently fold in the walnuts or chocolate chips.

7.Pour the batter evenly into the prepared loaf pan.

8.Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil after 40 minutes.

9.Let the banana bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.