Preheat oven to 350 degrees F (180 degrees C). Grease a 9x5 loaf pan with
Butter (as needed)
and set aside.
In a medium mixing bowl, use a fork to mash
Whole Milk (1/2 cup)
Vegan Mayonnaise (2 Tbsp)
Sour Cream (1/4 cup)
Vanilla Extract (1 tsp)
, and 1 Tbsp of
Lemon Juice (1)
. Whisk until well combined and set aside.
In a separate mixing bowl, whisk together
All-Purpose Flour (1 3/4 cups)
Baking Powder (1 Tbsp)
Baking Soda (1/2 tsp)
Ground Cinnamon (1/2 Tbsp)
Salt (1/4 tsp)
. Set aside.
In a separate mixing bowl, mix
Ghee (2 Tbsp)
Granulated Sugar (1/2 cup)
and 1/2 cup (100 g), and
Brown Sugar (1/2 cup)
until well combined.
Add the liquid and dry ingredients alternately in 3 additions, mixing until just combined in between each addition. Fold in the
Walnuts (1/2 cup)
and pour into the prepared baking pan.
Use a spoon or spatula to spread the batter into an even layer. Tap the pan a few times on the counter to get rid of any air bubbles.
Bake in the oven for 50-60 minutes or until a toothpick or knife inserted in the center of the bread comes out clean.
Cool in the pan for 10 minutes and then carefully flip the cake out and place on a rack until completely cool.
To make the brown sugar glaze, add
Unsalted Butter (2 Tbsp)
Brown Sugar (1/4 cup)
Milk (2 Tbsp)
to a saucepan over medium heat. Bring to a boil and simmer for 1 minute or until all the brown sugar has melted.
Take off the heat, and add
Powdered Confectioners Sugar (1 1/2 cups)
Ground Cinnamon (1/4 tsp)
and stir until well combined.
Pour over the banana bread and decorate with
Mini Chocolate Chips (to taste)
Sprinkles (to taste)
, or whatever you like. Let the glaze set for 1 hour.
Cut into slices and then enjoy!