Mini Banana Loaf

In a food processor, chop up the walnuts and then add the ripe bananas and blend together. Transfer the mixture into a mixing bowl and then add the warmed soy milk and yeast. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). This step will allow the yeast to proof. Add oil and vinegar.

Preheat oven at 200°F. Lightly spray two mini loaf pans with oil.

In another mixing bowl, whisk together all dry ingredients (flour through baking soda). Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. The bread dough should be very sticky at this point.

Scoop the bread dough into the prepared loaf pans. Press down the dough with greased palm and then gently tap the loaf pan on the counter to ensure there are no gaps and air pockets in the batter. Spray the top of the dough with oil and cover the mini loaf pans with a piece of oiled plastic wrap.

Turn off the oven. Place the loaf pans into the oven and let the dough rise for 30 minutes. At the end of rise process, the dough should have risen past the top of the pan.

Remove the plastic wrap. Keep the loaf pan on the middle rack in the oven while the oven is preheated to 350°F. Bake for 50 minutes after the oven reaches 350°F. Remove from oven.

Allow the loaf to cool in the pan for 3 minutes until it can be removed from the pan easily. Cool completely on a wire cooling rack before slicing.

Optional: Mix coconut cream and agave nectar in a bowl and drizzle on top of the banana loaf before serving.