Moist banana bread filled with seasonal fall flavors--so good you won't believe it's vegan!
In a large bowl, mix flour, baking soda, sea salt, cinnamon, and nutmeg together. Add in apple chips, walnuts, dried cranberries, and carrots and stir to dredge (cover in flour) to coat. This step prevents the walnuts, carrots, and cranberries sinking to the bottom of the batter and burning while baking.
Peel bananas then add them to a bowl and mash. Add brown sugar, maple syrup, almond milk, and Pure Blends avocado oil plant-based butter then stir until uniform.
Add wet banana mixture to flour mixture and stir until just combined (about 35 stirs), scraping sides of bowl as you go. Do not over mix as this will result in tough banana bread. Pour batter into a greased loaf pan.
Place pan in oven and bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for about 30 minutes in pan then remove to finish cooling.