3ripebananas330 grams, 12 ounces, or 1⅓ cup mashed
⅓cup(80grams)milkany, we use soy milk
¼cup(60grams)canola oilor other neutral flavored oil
½cup(100grams)sugar
1teaspoonvanilla extract
DRY INGREDIENTS
2cups(300grams)all-purpose flour
2teaspoons(8grams)baking powder
¼teaspoonsalt
NUTS
1cup(100grams)walnutschopped not too small, also pecans, hazelnuts, or almonds
Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or brush it with oil.
In a mixing bowl, mash the banana with a fork.
Add milk, oil, sugar, and vanillaextract, to the mashed banana and mix well with the same fork.
Stir in flour, salt, and bakingpowder until barely combined. Lumps are fine.Stir with the fork, don't overmix the batter, and avoid hand mixers or whisks.
Stir in chopped walnuts.
Pour the batter into the loaf pan and bake immediately at 350°F or 180°C for 40 to 50 minutes, or until the loaf is golden-brown on top and a toothpick inserted in the center comes out dry.
Let it cool down for 15 minutes in the pan, then pull overhung parchment paper to take it out.Cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife.
We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment.