Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9x5 loaf pan with
Butter (as needed)
and set aside.
2.
In a medium mixing bowl, use a fork to mash
Bananas (2)
. Add
Whole Milk (1/2 cup)
,
Vegan Mayonnaise (2 Tbsp)
,
Sour Cream (4 Tbsp)
,
Vanilla Extract (1 tsp)
, and 1 Tbsp of
Lemon Juice (1)
. Whisk until well combined and set aside.
3.
In a separate mixing bowl, whisk together
All-Purpose Flour (1 3/4 cups)
,
Baking Powder (1 Tbsp)
,
Baking Soda (as needed)
,
Ground Cinnamon (2 tsp)
, and
Salt (as needed)
. Set aside.
4.
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.
5.
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.
6.
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.
7.
Bake in the oven for 50-60 minutes or until a toothpick or knife inserted in the center of the bread comes out clean.
8.
Cool in the pan for 10 minutes and then carefully flip the cake out and place on a rack until completely cool.
9.
To make the brown sugar glaze, add
Unsalted Butter (2 Tbsp)
,
Brown Sugar (4 Tbsp)
, and,
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.
10.
Take off the heat, and add
Powdered Confectioners Sugar (1 1/2 cups)
and
Ground Cinnamon (as needed)
and stir until well combined.
11.
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.
12.
Cut into slices and then enjoy!
