1cupmashed, very ripe banana2 to 3 depending on size
1cupgranulated sugar
3tablespoonscanola oil
.75cupsmilkI used unsweetened vanilla cashew milk
1large egg
2.5cupsall-purpose flour
3.5teaspoonsbaking powder
1teaspoonsalt
1cupfinely chopped pecans
Instructions
Preheat the oven to 350° F. Spray the inside of a 9 x 5 x 3 inch loaf pan with bakking spray and set aside.
Whisk together the mashed bananas, oil, milk, egg, and sugar in a large mixing bowl.
Add the flour, salt, and baking powder and stir with a rubber spatula just until combined. Stir in the finely chopped nuts and pour into the prepared loaf pan.
Bake for 55 to 65 minutes, until golden brown and a toothpick comes out clean when inserted into the center.
Remove from oven and allow bread to cool for 5 to 10 minutes in the pan before moving to a wire rack.
Allow to cool to room temperature then slice into 8 - 10 individual slices and serve.
Notes
Do not panic if a crack forms in the top of the bread, that is perfectly normal.
All oven cook differently so bake time may vary. Be sure to check the baked bread at the lower end of the baking time.
For even browning, rotate the bread halfway through baking.
Store it in an airtight container or wrapped in plastic wrap at room temperature for up to 2-3 days. To extend its shelf life, you can refrigerate it for up to a week or freeze it for a few months for longer storage.
You can add spices like cinnamon or nutmeg, or mix in chocolate chips, shredded coconut, add a teaspoon of vanilla extract, or even a swirl of peanut butter for unique twist.
If you have nut allergies or prefer a nut-free version, you can replace the nuts with chocolate chips, dried fruit, or omit them altogether.
Make this bread vegan by substituting the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water) and using non-dairy milk. Double check to make sure you are using a vegan-friendly sugar.