Moist and rich, this bread is perfection when warm from the oven. Pistachios add an enticing flavor and aroma to this tender and cake-like bread.  

•  1½ cup unsweetened almond milk  
•  2 teaspoons apple cider vinegar   
•   2½ cups all-purpose flour or whole wheat 
•  1½ teaspoons baking powder 
•   ½ teaspoon baking soda           
•   1 teaspoon salt 
•    1/3 cup vegan butter 
•   1 cup sugar
•    ½ cup plain yogurt soy or coconut 
•   1 teaspoon vanilla 
•   2 large bananas, mashed   
•   ½ cup shredded coconut
•   ½ cup pistachios, chopped, roasted
•   ¼ cup confectioner’s powdered sugar (optional)   
•   ¼ cup coconut flakes, toasted, optional

Preheat oven to 350°F (175°C). Spray bread pan with canola oil cooking spray.  Mix milk and apple cider vinegar together and set aside. Mix together flour, baking powder, baking soda, and salt.  In separate bowl beat vegan butter and sugar until fluffy. Add yogurt, milk mixture and vanilla. Pour wet mixture into dry ingredients and mix. Stir in bananas, coconut and pistachios. Pour into bread pan or pans. This makes two medium loaves or 4 mini loaves or muffins.  Bake 40 minutes or until golden brown and a toothpick comes out clean. Top can be sprinkled with powdered sugar or toasted coconut.

Hint:

When bananas are ripe and you are not going to use right away, peel, slice or leave whole, wrap in wax paper, then foil and freeze. Use for smoothies or thaw for banana bread or muffins.