It will be hard to notice that this vegan banana bread is dairy free, eggless and gluten free. It is moist with a delicious favor and I like it even better the next day!
Preheat the oven to 350ºF (or 177ºC). To crush the walnuts I put them into a ziplock bag and use the roller to crush them. You could leave them as-is but it will make it harder to cut the banana bread.
Add the bananas into a large bowl and mash them. Make sure you use ripe ones.
Add all other ingredients into the bowl and mix it all together.
Line the bread pan with parchment paper and add the mixture. Bake for 40 minutes (a quick test to see if the bread it done - stick a toothpick into the center and it should come out almost clean).
Let cool completely before cutting the banana bread.
Store leftovers in a covered container for several days. Slice and freeze if you want to keep it longer.