1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
4 extra-ripe (almost black) bananas
1/4 cup vegetable oil
1/3 cup soy buttermilk*
6 tablespoons applesauce
1 2.25 oz bag chopped walnuts
Pre-heat oven to 325 Fahrenheit.
In a large mixing bowl, combine dry ingredients. Set aside.
In a medium mixing bowl, mix together bananas, oil, applesauce and buttermilk (*note: add 2 teaspoons lemon juice to the soy milk).
Mix banana mixture into the dry mixture and then fold in walnuts and pour into a greased loaf pan.
Bake at 325 for 1 hour and 15 minutes or until toothpick comes out clean. Let cool on baking rack for 15 minutes.
Cut into thick pieces and serve spread with Smart Balance butteery spread. It’s vegan and delish!