Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. In a large bowl, add the vegan butter, sugar, and vanilla extract and mix until creamy. You can conveniently use a hand mixer, electric mixer, or just a wooden spoon.
3. Add the mashed bananas, plant milk, and flax eggs, and mix again.
4. Combine the dry ingredients in a medium mixing bowl (flour, baking powder, cinnamon, and salt).
5. Mix the dry ingredients with the wet mixture, and stir until well combined. 
6. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
7. Add the batter to the pan and bake for 50 to 60 minutes (my banana bread was ready in 60 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned but the middle isn’t done yet.
8. Let it cool for 15 minutes before transferring it to a wire rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy your vegan banana bread warm if you want, though.
9. Spread some coconut butter on top and serve it with a cup of matcha latte, turmeric latte, or golden milk.
10. Store the leftovers in an airtight container at room temperature or in the fridge for up to 1 week, or in the freezer for up to 3 months. Thaw overnight in the fridge.