You can never go wrong with banana bread. It is a yummy snack or a delicious dessert that can be served with jams or spreads. Here is a delicious dairy free version for those who are shying away from cow’s milk. If you want to turn this recipe to a vegan dish, just make do without the eggs and add another cup of soya milk. You can also use different types of nuts or replace this ingredient with other fruits of your choice.
This banana walnut bread recipe will last for around 2-3 days or even more as long as it is kept in a sealed container. It can also be refrigerated if desired. I personally like it chilled, but you can reheat it before serving.
3/4 cup self-rising flour
3/4 cup whole meal self-rising flour
1/2 teaspoon vanilla essence
2/3 cup firmly packed brown sugar
3 large ripe bananas, mashed
2 eggs, lightly beaten
1/3 cup canola oil
1/4 cup soy milk
150g walnuts, coarsely chopped
Preheat the oven at 180C and then grease a medium sized loaf pan. Line the pan with baking paper and allow some extra to hang on both long ends.
Place the eggs, banana, vanilla essence, oil and milk in a large jug and mix it well.
Sift the flour and whole meal flour into a medium sized bowl. Add the sugar.
Gradually pour in the egg and banana mixture into the bowl of flour and then stir until all the ingredients are well combined. Add the chopped walnuts.
Using a spoon or a ladle, transfer the banana bread batter into the greased loaf pan. Smooth the surface of the batter using a spatula. You may top it some more walnuts if desired. Bake the bread batter for 45 minutes to an hour until it is golden. To check if the loaf is ready, insert a skewer into it and it must come out clean. Remove the pan from the oven and let it stand for 10 minutes. Gently pull the bread out of the pan using the baking sheet and place it on a wire rack. Let it cool for another 5 minutes. Slice and serve warm or at room temperature.
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