GOOD TO HAVE: small & large bowl, bread pan (9 x 5 x 3 inch or 23 x 13 cm), whisker
1. Pre-heat oven to 350°F or 180°C. Grease a nonstick bread pan with a little bit of coconut oil or vegan butter. In a small bowl, mash bananas and mix with melted coconut oil and coconut almond milk until smooth.
2. In a large bowl add all dry ingredients and stir until well combined. Add dry ingredients to the liquid ones and whisk very gently. Chop walnuts roughly and add them to the batter. Transfer to the prepared pan, and top with walnuts.
3. Bake banana bread for about 45 minutes and try with a toothpick, when it comes out clean it's done. Let cool down in the pan for about 10-15 minutes, then remove it from the pan and transfer it to a cooling rack. Slice & Enjoy! Tastes wonderful with vegan butter on top. You can store your banana bread in the fridge tightly wrapped for up to 4 days.