1 Loaf Pan
Servings: More than one 🙂
Bake at 325°F for 40 minutes
Wet Ingredients:
- 2-3 ripe bananas
- 1/3 cup butter (vegan) room temp or warm
- 1/4 cup vegetable oil (cooking oil of choice)
- 1/4 cup water (room temp)
- 1 tsp vanilla extract
- 3/4 cup sugar (castor)
Dry Ingredients:
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 1/2 cups flour (all purpose)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup walnuts (optional)
Topping:
- 1/2 cup walnuts
Directions:
A fool proof recipe! Combine wet ingredients and mix then add dry ingredients and mix until combinded, pour into baking loaf pan either greased or lined with parchment paper. Top with walnuts (optional) and bake at 325°F for 40 minutes. Depending on your oven it might take longer to bake, always use the toothpick test for doneness. Let cool and serve with or without butter, your choice. Store at room temperature covered for one week or two weeks in the fridge covered. Enjoy!
Tips:
I use vegetable oil but you can substitute any other oil you prefer as vegetable oil is not very healthy. I have made this recipe with olive oil and it still works out the same. Use what you have and adjust the recipe as you wish, especially with nut allergies. You can use butter, margarine, or vegan butter in this recipe and it will turn out the same; or butter can be used to also substitute the oil if you do not have oil, just add 1/4 cup more of butter. This recipe is versatile and I suggest to make it your own, you do not need fancy ingredients. I do use a little Kerrygold butter to top a cooled but warm slice of this banana bread as the brand Kerrygold tastes best for me with baked goods and breads. I hope you enjoy making this banana bread and this is a simple and easy breakfast ‘go to’ in a hurry when prepped for the week, you will thank yourself.
Live and Let Live! <3
