The Best Vegan Banana Bread

3 medium ripe bananas, mashed (330 g, 1 ½ cups)

3 tsp lemon juice

½ cup 2 tbsp (150 mL) vegetable or sunflower oil

¾ cup (150 g) light brown sugar

4 tbsp non-dairy milk (such as almond, rice, oat or soy milk)

½ tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 to 2 tsp vanilla extract)

1 ¾ cups 2 tbsp (225 g) plain all-purpose flour

⅔ cup (60 g) almond flour

1 ½ tsp baking powder

¾ tsp baking soda

¼ tsp salt

¾ tsp ground cinnamon

pinch of ground nutmeg

~¾ cup (75 g) pecans, toasted and chopped

~½ to 1 cup (90 to 175 g) chocolate chips (I recommend chocolate chips with a higher cocoa percentage, such as Guittard's bittersweet chocolate chips, to balance out the sweetness of the bananas)

Directions at theloopywhisk.com

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