This is an adjusted recipe from the recipe used for muffins, I've played with this bread recipe so that it has a little less liquid component, to help it not be soggy and cook well through, but it's still beautiful moist bread, and is almost cake like.
Depending on the size of the loaf you make (this is a big recipe!) and the oven you use, cooking times can vary greatly, err on the side of lower temp and longer bake time however, to get it evenly cooked.
Ingredients
DRY
3 cups wholemeal plain flour
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup chopped walnuts or dates
WET
4 large very ripe bananas, mashed well (or freeze ripe bananas, then when they thaw they turn very runny, perfect!)
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup canola oil
1 cup soy milk
2 teaspoons vanilla
Directions
Preheat oven to 170 C.
Spray baking tin/s with some canola oil spray or line with baking sheet.
In a large mixing bowl, sift together dry ingredients.
In a separate bowl, mix together wet ingredients.
Bananas should be pretty smooth but leave a couple of lumps.
Pour wet ingredients into dry and combine until dry ingredients are just moistened.
Pour in to large bread tin (or 2 small loaf tins) and bake for 90 minutes (bake time depends on oven so be sure to monitor)
Cool in tin for 10 minutes then on baking rack.
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