Slip a slice or two in your kids’ lunch box, they will love you for it 
- 1 3/4 cups flour (all purpose GF)
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups mashed ripe bananas
- 1/2 cup Tofutti sour cream
- 1 tsp. pure vanilla extract
- 3/4 – 1 cup chopped walnuts
- 1/2 cup coconut milk
- 1 Tbsp canola oil
- 1/2 cup honey
- OPTIONAL: 3/4 cup semi sweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Apply your choice of vegetable oil into a loaf pan to prevent sticking (I like to use vegan shortening). Whisk together the coconut milk, canola oil, and honey. Sift all dry ingredients together in a separate bowl and add it to the milky substance bit by bit. Next add the bananas, sour cream, and vanilla extract. Now stir in walnuts (plus optional chocolate chips). Pour the batter into the loaf pan and bake for 1 hour. Let the bread cool for 30 minutes ~ M M M
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