From the kitchen
Cashew Milk Banana Bread
An extra-moist banana bread using cashew milk's natural richness in place of oil-heavy versions.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 very ripe Bananas, mashed
- 1/2 cup Cashew Milk
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1/4 cup Melted Butter
- 1 tsp Vanilla Extract
Method
- Preheat oven to 350°F and grease a loaf pan.
- Whisk the flour, baking soda, and salt together.
- In a separate bowl, mix the mashed bananas, cashew milk, brown sugar, eggs, melted butter, and vanilla until smooth.
- Fold the wet ingredients into the dry just until combined.
- Pour into the prepared pan and bake 55 to 60 minutes, until a toothpick comes out clean.
Kitchen note
Cashew milk's own richness means this loaf needs noticeably less butter than a version made with a leaner plant milk, without sacrificing moisture.
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