From the kitchen
Banana Nut Quick Bread
Highly moisturizing thanks to the combination of ripe banana and oat milk, keeping this loaf fresh and tender for days longer than a standard version.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1/2 cup Oat Milk
- 3 Very Ripe Bananas, mashed
- 1/3 cup Neutral Oil
- 3/4 cup Brown Sugar
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Toasted Walnuts, chopped
Method
- Preheat oven to 350°F (175°C) and grease a standard loaf pan.
- Whisk together the mashed bananas, oil, brown sugar, and oat milk until smooth.
- In a separate bowl, whisk together the flour, salt and baking soda.
- Fold the dry ingredients into the wet mixture until just combined, then fold in the toasted walnuts.
- Pour into the prepared pan and bake for 55 to 60 minutes until a tester comes out clean.
Kitchen note
This loaf actually improves a day after baking, once the oat milk and banana have had time to fully settle into the crumb, so don't be afraid to make it ahead.
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