If the bananas are really ripe, so really that you don't really like to eat them anymore, then they are perfect for our banana bread. Perfect for breakfast or as Snack.
see notes or 2 eggs
all-purpose unbleached flour
fine sea salt
Preheat oven to 180C. Line a 22 cm loaf pan with parchment paper then set aside.
In a large mixing bowl, whisk the bananas until they’re smooth, then add the flax eggs, oil, sugar, and milk; mix with a whisk until well combined.
Add the flour, baking soda, baking powder and salt; whisk with a spatula until the batter is smooth. Don’t overworked the batter.
Pour batter into the prepared pan then top with walnuts and 2 tbsp sugar.
Bake for 40-55 minutes or until the top is golden and a toothpick comes out clean. Allow the loaf to cool in the pan for five minutes then transfer to a wire rack to cool completely.
egg replacement: Mix 2 tbsp ground flaxseeds + 6 tbsp water. Let rest for 5 minutes.