Ingredients

The following ingredients have 8 Servings
  • 3 ripe bananas (about 1⅓ cups, mashed)
  • ½ cup vegan butter (room temperature)
  • ¾ cup brown sugar
  • ½ cup plant-based milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup walnuts (toasted*)

Instruction

  • Preheat oven to 350°F/175°C. Spray a large loaf pan** with vegetable spray.
  • In a food processor, add the bananas, vegan butter, sugar, vanilla, milk, flax, and cornstarch. Pulse in short bursts until combined, leaving some banana chunks. Set aside.
  • In a large bowl add the flour, baking soda, baking powder, and salt. Stir to combine.
  • Fold the chopped toasted nuts into the flour mixture. Stir until the nuts are coated. Add the wet ingredients. Stir until just combined.
  • Pour the batter into your prepared pan and bake for 50 to 60 minutes, until the crust is golden brown and a toothpick inserted in the center comes out clean.
  • When done, remove the pan from the oven and cool for 10 minutes. Then invert on a wire rack to cool completely.
  • To store, let the loaf cool completely and wrap in plastic wrap or in an airtight container. It will keep at room temperature for up to 4 days, refrigerated for up to 7 days, or frozen up to 2 months. To thaw, leave the loaf at room temperature. Then heat up individual slices in a toaster oven or microwave.