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Easy Banana Bread Recipe

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

  • 2 tablespoons ground flaxseeds
  • 2 tablespoons whole
    flaxseeds
  • 1/4 cup walnut or almond
    milk
  • 2 cups overripe bananas,
    mashed
  • 2 Cup granulated sugar
  • 1/3 cup brown sugar
  • 4 tablespoons olive oil
  • 2 cups all-purpose
    flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground
    cinnamon
  • 1 teaspoon Himalayan salt
  • A pinch of grated
    nutmeg
  • 1 cup walnuts, chopped

Instructions

  • Make a flax egg by simply mixing 2 tablespoons of ground flaxseeds with 3tablespoons of water. Set it aside for 15 minutes.
  • Then, preheat your oven to 350 degrees F. Spritz the sides and bottom of a loaf pan with a nonstick spray.
  • In a mixing bowl, whisk the milk, mashed bananas, sugar, and olive oil. 
  • In another mixing bowl, thoroughly combine all-purpose flour with baking soda, cinnamon, Himalayan salt, and grated nutmeg. Add dry mixture to the wet mixture and beat them together using a wire whisk; do not over mix it.  
  • After wards, fold in chopped nuts, flax egg, and whole flaxseeds; mix everything to combine well. Spoon the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour.
  • Take the loaf pan out of the oven. Allow it to cool for at least 10 minutes before un molding. Carefully run a butter knife around the edges of the pan and let the loaf slide slowly onto a cutting board.

Notes

Chef’s note:

You can use applesauce instead of the flax egg.
Further, you can use any type of plant-based milk. However, I prefer to use my homemade walnut milk for this recipe.
Always use overripe brown bananas for your bread – the more brown spots, the better!

Storage tips:

How to make this bread last longer and stay fresh and pillowy soft? Store your banana bread in a dry, cool place for about 3 days. If you like a meal prep philosophy, you can double the recipe; then, wrap the loaf tightly and store it in your refrigerator for up to a week. My foolproof method for storing banana bread that I have been using for years, would be as follows:
  1. Carefully cut the loaf into portions.
  2. Then, wrap a few slices together in a plastic wrap or place them in an airtight container.
Happy baking!
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