1cup(scant) dairy-free milk (I use my hemp milk or unsweetened almond milk)
1/2cupsmooth peanut butter
Preheat oven to 350 degrees. Line a standard loaf pan with parchment sheets.
In a liquid measuring cup, add 1 Tablespoon apple cider vinegar, then add enough dairy-free milk to equal one cup. This will make buttermilk. Set aside to allow to "curdle" while mixing other ingredients.
In a medium mixing bowl, whisk together flour, coconut sugar, baking powder and sea salt. Set aside.
In a second bowl, mix together peanut butter, mashed banana and maple syrup. Stir in milk/vinegar mixture. Once combined, add to dry mixture.
Mix just until combined. Pour into the loaf pan.
Bake at 350 degrees for 45 to 50 minutes. A toothpick or skewer inserted into the middle will come out clean when done.
After 10 minutes out of the oven, gently lift the loaf out using the parchment sheets. Move to a cooling rack. Try your darnedest to wait for it to cool completely before slicing. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.