Banana Bread is a timeless baked-goods classic – if there is such a genre of food… The smell of fresh baked banana bread is comforting and smells of sweet bananas and cinnamon. I have been testing and perfecting my recipe for banana bread, and this is the final result. When my bananas start to get mushy, I pop them in the freezer until I need to use them for baking. Just defrost them on the counter, and the bananas will slide right out of the peels ready for baking! This banana bread recipe makes two loaves, and requires five ripe bananas – when it comes to banana bread, the riper the better!
The Home Baked Vegan’s Walnut Banana Bread is:
Vegan (as always, this means that no animal products are used in this recipe).
Great for sharing
An excellent way to use up ripe bananas!
Here is The Home Baked Vegan’s recipe for Walnut Banana Bread:
5 Ripe Bananas
3 Cups All Purpose Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 Cup Brown Sugar
1/4 Cup Maple Syrup
1 Cup Cashew Milk
1 1/2 Cups Chopped Walnuts
Preheat oven to 350′
Blend or mash together the bananas until smooth. Pour into a large mixing bowl.
Add the brown sugar, maple syrup, and cashew milk. Stir until combined.
In a separate large bowl, sift together the flour, baking powder, and cinnamon.
Add the dry ingredients into the wet ingredients, and stir just until combined and no dry lumps remain.
Stir in the walnuts.
Pour the batter into two separate non-stick or parchment lined loaf pans.
Bake for 50 – 60 minutes, or until a skewer inserted into the middle of the bread comes out clean.
Let cool slightly, then remove the banana bread from the pans.
Let the bread continue to cool on a cooling rack.