Low-fat vegan banana bread

Name: Low-fat vegan banana bread
Cuisine: British
Ingredients: 2 cups whole meal flour; 3 over-ripe bananas (mashed); 1/3 cup caster sugar; 1/3 cup chopped walnuts; 2 tsp baking powder; 2 tsp vanilla extract; 2 tbsp almond milk (if required); 1/3 cup olive oil (though I sometimes go in with 1/4 cup oil if the bananas are so ripe that the skin is black 😬)

aroma_by_arti @cook_20673674

... because it’s the easiest recipe ever (only a quick 3-steps)
... because we don’t like to see those over ripe bananas go in the bin
... and... it’s comes out perfectly moist and utterly delicious.. every single time!!
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Give it a try and find out for yourself. Don’t forget to tag me in your creations.. Recipe below and also available on Instagram (@aroma_by_arti)

aroma_by_arti @cook_20673674

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Ingredients

2 cupswhole meal flour
3over-ripe bananas (mashed)
1/3 cupcaster sugar
1/3 cupchopped walnuts
2 tspbaking powder
2 tspvanilla extract
2 tbspalmond milk (if required)
1/3 cupolive oil (though I sometimes go in with 1/4 cup oil if the bananas are so ripe that the skin is black 😬)

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Steps

1

Preheat the oven to 180C / 350 F
2

Mix the dry ingredients on a large mixing bowl. Now add the vanilla extract, and gently fold in the mashed bananas and olive oil to make into a smooth batter.
3

Line a baking tin with grease-proof paper. Pour the batter in the tin and bake for 40 minutes. [As ovens tend to vary, do the toothpick test in the centre of the loaf. If the toothpick comes out clean means the loaf should be ready). Once cooled to room temperature, enjoy the goodness of your freshly baked banana bread.
Store in an airtight container. It keeps for roughly a week in the refrigerator and about 3 days at room temperature.