An easy plant based bread made with bananas and toasted walnuts
Preheat the oven to 180C
Line a 2 pound load tin with non stick parchment paper
Gently toast the chopped walnuts in a dry frying pan. Put to one side to cool.
In a bowl, mash the bananas (best to use over ripe bananas) with the soft brown sugar, mixing thoroughly, now add the oil and mix in well.
Fold in the flour, baking powder, ground cinnamon and the cooled toasted walnuts.
Pour the cake mix into the lined loaf tin and put in the oven for 25 mins at 180C.
Check after 25 mins that the bread isn’t burning on top. If its starting to go too dark, cover with foil and continue to bake for another 25 mins.
The bread is ready when its golden and firm to the touch and in particular when a toothpick is inserted into the centre of the bread and comes out clean.
Times are approximate as they depend on your oven, bake it and when the toothpick comes out clean its cooked all the way through.
Leave for a few minutes to cool in the tin, and then turn out onto a wire rack to cool completely before slicing.
Ingredients 
toast chopped walnuts and put to one side 
In a bowl, add the bananas and sugar 
mash them together with the oil 
fold in the flour and baking powder and mix 
add the cinnamon and mix 
add the walnuts and mix 
line 2 lb bread tin 
put the mixture in and bake 
Alow to cool in tin for 10 mins 
then completely cool on a wire rack 
slice and eat 
Banana and Walnut Bread
Equipment
- 2 pound loaf tin
Ingredients
- 4 medium bananas
- 75 ml sunflower oil
- 100 g soft brown sugar
- 225 gms plain flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 75 gms chopped walnuts.
Method
- Preheat the oven to 190C and line a 2 pound load tin with non stick parchment paper
- slightly toast the chopped walnuts in a dry frying pan. Put to one side and let cool.
- In a bowl mash the bananas with the soft brown sugar, mixing thoroughly, now add the oil and mix in well.
- Fold in the flour, baking powder, ground cinnamon and the toasted walnuts.
- Pour the cake mix into the lined loaf tin and put in the pre heated oven for 25 mins at 180C
- Check after 25 mins that the bread isn't burning on top. If its starting to go too dark, cover with foil and continue to bake for another 25 mins.
- The bread is ready when its golden and firm to the touch and in particular when a toothpick is inserted into the centre of the bread and comes out clean.
- Take out of the oven and leave for a few minutes to cool in the tin, and then turn out onto a wire rack to cool completely before slicing.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).