This delicious banana bread uses plant-based nut mylk, although feel free to switch that out for regular milk if you prefer! We love to keep a jar of Ulu Hye’s Nut Mylk Case on, for a no-waste, make exactly what you need plant mylk* alternative
We’re finding many of our Honest to Goodness customers are switching to a more plant-based diet, and testing this out in their baking! A loaf made on a Sunday is a great lunchbox or work from home treat (we often make double the quantity, cooling, slicing and freezing one loaf to always have some on hand).
* ‘mylk’ or ‘milk’ – what’s the difference? They’re the same, just to try to avoid confusion, it’s common for planet-base mylk to be spelt differently but rest assured, plant milks and mylks are the same thing!
Preheat oven to 180°C.
Brush an 11x21cm (base measurement) loaf pan with melted butter or vegan butter to lightly grease.
Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Sift the flour, baking power and cinnamon into a large bowl.
Stir in the sugar, making a well in the centre.
Mash bananas in a medium bowl. Add the eggs, milk, and melted butter, and stir until well combined.
Add the banana (wet) mixture to the flour (dry) mixture and stir until just combined (don’t overstir!).
Add half the chopped walnuts & chocolate drops into the mixture.
Spoon the mixture into the prepared pan and smooth the surface.
Sprinkle the surface with the reserved chopped walnuts & chocolate drops.
Cover the loaf pan with foil.
Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean, removing the foil after about 20 minutes (foil prevents the top coating overcooking or burning).
Remove from oven and set aside in the pan for 5 minutes.
Turn onto a wire rack to cool completely.
Cut into slices to serve, totally delicious warm or cool.
Store in an airtight container, in warmer weather store in the fridge.