I haven’t baked in a very long time, possibly since Christmas, mostly because I’ve been on a health kick and trying to cut down on sugar and carbs. This doesn’t mean I have been successful at it, because I can’t go without having a piece of chocolate here and there and a dessert when dining out. Ha!
This weekend I broke my “baking fast” and whipped up something nice to go with tea. I had quite a few organic bananas going overripe, and even though I’d been (unsuccessfully) telling the husband to eat them, they were starting to turn very spotty for my taste.
What’s the better way to use up very ripe bananas? A banana loaf! This easy recipe benefits from not using milk at all, as the mashed bananas already give it a moist consistency.
I followed this super easy Banana & Walnut Bread recipe from Food Network, making only a tweak by swapping the butter with a dairy-free vegetable spread. It only takes 20 mins to prep and then bakes for 55 minutes.
Once the loaf has cooled down, wrap it in cling film – it is best served the next day, if you can wait that long!
Let’s enjoy a slice of this delicious banana walnut loaf that pairs perfectly with a cuppa.
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