I can’t stop baking everyone!!! Normally my husband cooks, but things have changed lately. I can’t seem to stay out of the kitchen and have made a few dinners. It’s so weird how nesting just hits you. I’ve been making cookies, soufflés, cream brûlée, pies and who knows what else.
I’m going to plan on sharing a few of my go to recipes that I’ve pinned over the years. Today I was craving banana nut bread, so I figured I’d share the one from My Frugal Adventures with minor adjustments to satisfy my tasted buds. I was so eager to make this I completely forgot to sprinkle some brown sugar and chopped walnuts on the top. Hey, it still tasted amazing!
| Prep Time | 25 minutes |
| Cook Time | 75 minutes |
| Servings |
people
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- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 1/8 cup sugar
- 1/2 cup olive oil extra virgin
- 2 tbsp almond milk vanilla sweetened
- 3/4 tsp vanilla extract
- 3 ripped bananas mashed
- 1/2 cup walnuts chopped
- 1/4 cup walnuts chopped
- 1/8 cup brown sugar
Ingredients
Dry Ingredients
Wet Ingredients
Top The Batter
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- Preheat oven to 325 degrees.
- Add flour, baking soda and salt to a bowl and set aside.
- Mix egg, sugar and olive oil. Stir until well combined.
- Add the dry ingredients to the wet and stir well.
- Add almond milk, vanilla and mashed ripped bananas and mix well.
- Mix in walnuts and pour batter into loaf pan.
- Top the batter with remaining 1/4 cup of walnuts and 1/8 cup of brown sugar.
- Cook 50-75 minutes, checking regularly until a knife comes out clean.
This recipe was adapted from My Frugal Adventures
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