Step 1

Grease a loaf pan (8 ½ x 4 ½ inches) and set aside. Make sure all the ingredients are at room temperature before you proceed.

Step 2

Preheat the oven to 340 F or 170 C for at least 15 minutes.

Step 3

While the oven heats, begin to make the batter. Into a large mixing bowl, add bananas and mash them very well.

Step 4

Add sugar and pour water. Whisk well to dissolve the sugar completely.

Step 5

Then pour oil, vinegar and vanilla extract. Whisk and set this bowl aside.

Step 6

Place a sieve oven another large bowl, add flour, salt, baking soda and cinnamon. Baking powder is optional and can be added for a lighter banana bread.

Step 7

Sieve all of them well.

Step 8

Whisk the liquid ingredients once more and add ½ of the sieved flour. Incorporate the flour and then add the second rest of the flour. Fold it until just combined.

Step 9

If using wheat flour, add 2 tbsps more water. Mix the batter ensuring you don’t overmix it.

Step 10

Transfer the batter to the greased loaf pan. Tap the pan to the kichen counter a few times. Then sprinkle chopped nuts.

Step 11

Bake it for 60 to 63 minutes until a tester inserted in the center of the pan comes out clean. You may need to bake a little longer as it depends on the oven.

Step 12

Place the pan on a wired rack and cool for 10 minutes. Then invert eggless banana bread on the rack and cool it completely before slicing.