Eggless Banana Walnut Bread

This bread is moist, dense and equally flavorful which makes it totally irresistible. The walnuts in banana bread add some extra crunch, texture and flavor, so please do not miss adding it on the bread.

I have used oil instead of butter, that also helps in making the bread extra moist. You can add up to 3 bananas in this recipe but however if the bananas are overripe and sweet, I guess two would be fine.

Ingredients

Dry Ingredients

All Purpose flour 1 and 1/2 cup

Baking Soda 3/4 teaspoon

Baking powder 1 teaspoon

Cinnamon powder 1 teaspoon (optional but recommended)

Walnuts 1/4 cup chopped and dusted with little flour

Wet Ingredients

Mashed banana 1 and 1/2 cups ( approximately 3 bananas)

Oil (any neutral flavored oil) 1/4 cup

Milk 1/3 cup

Apple cider vinegar or lemon juice -2 teaspoon

Sugar 1/2 cup (I used Demerara Sugar)

For decoration

Banana 1

Honey 1 tablespoon

How to start?

Preheat the oven to 175° C and line a bread loaf pan with parchment paper or dust with flour.

In a bowl mix well mashed up bananas with oil, milk, lemon juice or vinegar and sugar. Mix very well.

In another bowl, combine all the dry ingredients mentioned above. Now add the dry ingredients to the wet ones little by little, mixing well each time. Mix until there is no dry flour left, but do not over mix.

Transfer the cake batter into the prepared baking tin. It should be fairly thick. Slice a banana in half lengthwise and place on top of the cake and this is completely optional.

Bake for about 50-55 minutes, or until a toothpick comes out fairy clean (this cake should be moist). Remove from the oven and brush with with a little honey if needed for extra gloss while the bread is still hot.

Place it on a wired rack and slice once the bread is cooled down.