Walnut Cinnamon Banana Bread
Here is a super quick and easy recipe that utilizes those bananas that just didn't make it out of their peels. Hey, it happens.
Recipes that use ingredients you would otherwise toss is a great way to keep food from going to waste. We added cinnamon and walnuts to this recipe to jazz it up and what you're left with is a satisfyingly healthy little snack that will definitely get eaten, not like those bananas.
- 2-3 over-ripe bananas
- 1 tsp vanilla extract
- 1/3 cup room temp vegan butter
- 1 3/4 cup wholewheat flour
- 1/3 cup pur cane sugar
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 tsp cinnamon
- 1/4 cup nut milk of choice
- handful of chopped walnuts for the topping
Preheat oven to 350 degrees Fahrenheit.
Smash the bananas, vanilla extract and room temperature butter together in a medium sized mixing bowl. It's ok if there are still some clumps but you want the banana to be as smashed as you can get it.
In the same bowl add the flour, sugar, baking powder, baking soda, salt, cinnamon and "milk". Stir to combine. The dough should be wet and stiff, not runny. Add more flour if your dough is too runny. Add more milk if your dough is too dry.
In a greased bread pan, I pour olive oil into the bottom of the pan and rub around all sides and crevices with my fingers, pour the dough and level it out so that the top is smooth and even.
Top with walnut pieces. I covered a handful of walnuts with a hand towel and smashed them with a wooden mallet to make small pieces.
Bake for 50-60 minutes checking with a tooth pick after 50 minutes. If there are crumbs that come out on the toothpick, continue to cook until the toothpick comes out clean.
Let cool completely before enjoying.
Serve with jam, peanut butter or as is for a tasty and healthy snack.