Preheat oven to 350F. Grease your pan using canola oil and make sure to spray or rub the top of the dough in the pans before baking. This ensure they gets golden brown.
This recipe works well in a standard bread loaf pan (9" x 5", or 8 1/2" x 4 1/2"). Mini muffins, or normal sized muffins work perfectly too!
In a large bowl, mush the bananas, vanilla, and the sugar.
In a separate bowl, mix flour and salt together. After mixing well, add it to the banana mixture and combine well. Add any chocolate chips, shredded coconut, or nuts at this point too.
Next add the baking soda and then apple cider vinegar to the bowl. It's going to start reacting as you stir the vinegar in, this is good! Add in your milk or water, I use non dairy Good Karma Flax Milk.
This step with the baking soda and ACV will add the spongey texture you want in the bread. Stir together quickly and once it is combined STOP mixing.
Add your batter to your greased pan of choice.
Bread loaf bake for 50-70. minutes. Check at the halfway mark and rotate in the oven if needed.
Mini muffins bake 15-25 minutes, also check at the halfway point.
Normal sized muffins bake for 25-30 minutes, check at the halfway point.
The gluten free, vegan banana bread that all your friends will beg you to make again!