Vegan banana bread

Ingredients

• Very ripe bananas (pulp)300 g
• All-purpose flour250 g
• Brown sugar100 g
• Sunflower oil70 ml
• Unsweetened soy milk80 ml
• Baking powder16 g
• Walnut kernels50 g
• Fine salt2 g
• Ground cinnamon1 g

Allergens

Tree nuts, Gluten, Soy

Method

1. Preheat the oven to 180°C (350°F) in static mode and line a loaf pan (approx. 22-24 cm) with parchment paper.
2. In a large bowl, mash the bananas with a fork until they reach a smooth puree consistency.
3. Add the sunflower oil, soy milk, and brown sugar to the banana puree, mixing vigorously with a hand whisk.
4. Sift the flour, baking powder, salt, and cinnamon over the wet mixture to prevent lumps.
5. Gently mix with a spatula until the dry ingredients are just incorporated; do not overmix to avoid a rubbery texture.
6. Coarsely chop the walnuts and gently fold them into the batter.
7. Pour the batter into the pan, smoothing the surface with the back of a spoon.
8. Bake on the middle rack for about 45-50 minutes, performing the toothpick test: it should come out clean and dry.
9. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.