It always pays off for me to have a few different banana recipes on hand since there’s always ripe banana’s in my kitchen.
I changed up my Marble Bread recipe because my hubby doesn’t like the chocolate, lol. And of course, it makes for a perfect, moist, not-to-sweet, banana bread. I like adding the Walnuts on the top because it adds just enough taste to it. The mix itself may seem a bit watery since the original recipe had cocoa, but trust me, its worth it.
This recipe makes 1 loaf (I also tried it once when I double the recipe once and got a loaf plus 6 small muffins, how sweet is that 😉 )
Preheat oven at 350
1 cup mashed very ripe banana
3/4 cups brown sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil (vegetable oil)
1/3 cup soy milk
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons water (this is what makes it super moist)
1/2 crushed walnuts
1. Prepare baking loaf with Pam and preheat oven to 350 F.
2. Mash the bananas (2-3 very ripe banana’s) and add to large mixing bowl.
3. Add sugar, vanilla, oil and milk.
4. Add the flour, baking soda and salt and gently mix just to incorporate. Try not to overmix.
5. Add water.
6. Place in prepared loaf pan. Add walnuts to the top.
Bake for 55 minutes. Use a butter knife to test for doneness.