So, you know how it goes: grocery shopping on a Sunday, all the best intentions in the world… meal planning… fresh fruits and vegetables….dreams of juicing. Then a week and a half goes by and you’ve had takeout three times and, well, some sorely neglected produce is languishing in your fridge and on your counter. There isn’t much you can do about wilted lettuce and bendy carrots but bananas… bananas have been waiting for this moment all week. In fact, sometimes I buy bananas knowing full well that what I really want in my heart is BAKED GOODS. Thus is the journey of this lovely fruit from the best of raw fruit intentions to the inevitable destination of cozy, indulgent afternoon cakes.
This banana bread is very moist, I suggest serving each slice individually toasted with a dab of butter and an accompanying maple latte as shown. Remember, the next time you are in the produce aisle, there ain’t nothing wrong with smoothie dreams and banana bread mornings!
Toasted Walnut Banana Bread
Makes 1 loaf
1/4 cup unsweetened non-dairy milk (I used cashew)
1/2 tsp vinegar
1/2 cup vegan butter (I used a brand called ‘Melt’, it’s coconut oil based)
1 cup brown sugar
3 very ripe bananas, mashed
2 tsp vanilla bean paste (or vanilla extract, I just like the paste for the real flecks of vanilla)
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup raw walnuts, chopped
Preheat the oven to 350 degrees. Once heated, spread walnuts out on a baking sheet and toast in the oven for 5 minutes. Set aside.
In a small bowl, combine the milk and vinegar, stir and set aside.
In a medium bowl, cream together the butter and sugar.
Combine the mashed banana, sugar mixture, and milk mixture.
In a medium bowl, combine all the dry ingredients except walnuts and stir to combine. Don’t over-stir, just make sure the dry ingredients get wet.
Add the dry to the wet and stir to combine, then fold in the walnuts.
Line a 9″ loaf pan with either parchment paper or spray with an oil coating and a dusting of flour.
Pour batter into pan and bake for about 35-45 minutes. Test to see if a toothpick comes out mostly clean.
Let cool 5 minutes in the pan before turning it out. If using parchment as I did, you can lift it out, with that pretty and crusty top.
Don’t forget to toast each slice with some butter and enjoy with a cup off coffee or tea. I mixed 2 shots of espresso-sweetened with maple syrup- with half a cup of steamed cashew milk….heaven.