1/2 cup walnut oil (may substitute with peanut or non-GMO canola)
2 cups of organic sugar cane (substitute xylitol for sugar-free)
2 eggs (1/4 cup silken tofu to keep it vegan)
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
2 1/2 cups unbleached flour
2 mashed over-ripe bananas
1 cup chopped walnuts
1 cup almond or rice milk
2 tablespoons organic cider vinegar
Bake in 350° F oven for one hour. Test with toothpick to ensure it's done.
