Walnut Milk Banana Bread (Vegan)

The banana bread you will keep coming back to. Walnut milk makes it incredibly moist, walnut butter adds a deep nutty richness, and three ripe bananas do all the sweetening. No eggs, no dairy, no compromise.

Tags: V (Vegan) | DF (Dairy-Free) | No-Egg

Prep Time: 10 minutes | Bake Time: 50 to 55 minutes | Servings: 8 to 10 slices

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup Alt Milk fresh walnut milk
• 3 tbsp Alt Milk walnut butter
• 1/3 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour or all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon powder
• A pinch of salt
• A handful of roughly chopped walnuts for topping

Instructions

• Preheat your oven to 175°C (350°F). Grease a loaf tin with a little coconut oil or line it with parchment paper.
• In a large mixing bowl, mash the ripe bananas thoroughly with a fork until almost smooth.
• Add walnut milk, walnut butter, maple syrup, and vanilla extract to the mashed bananas. Mix well until fully combined.
• In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
• Gently fold the dry ingredients into the wet ingredients. Do not overmix — stir just until no dry flour is visible. A few lumps are perfectly fine.
• Pour the batter into the prepared loaf tin and smooth the top with a spatula.
• Scatter chopped walnuts generously over the top.
• Bake for 50 to 55 minutes until the top is golden brown and a toothpick inserted in the centre comes out clean.
• Remove from oven and let it cool in the tin for 10 minutes before transferring to a wire rack.
• Slice and serve warm or at room temperature.

Tip: The riper and more spotted the bananas, the sweeter and more flavourful your bread will be. Walnut butter stirred into the batter (rather than just used as a topping) is what gives this loaf its signature dense, fudgy texture. Store wrapped at room temperature for up to 3 days or refrigerate for up to a week.

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