Pre heat oven to 180 degrees and line a loaf tin or muffin tray
Using whatever kitchen device / aid you have - I use a thermo (you can even do by hand!), blend / mix bananas
Blend through eggs
Add remaining wet ingredients (excluding the milk) - rice malt syrup, vanilla essence and coconut oil/butter and blend until combined
Place in all the dry ingredients (excluding walnuts) + 1/4 cup of milk blend until combined
Add in additional milk if needed. I should be thick and creamy and not too runny.
Fold through the walnuts - or any soft nut or addition of choice (choc chips are great too!) ;) Save some to sprinkle on top
Pour the mixture into lined tin (or muffin tray) If you want to get fancy, slice an extra banana in half long ways and place both on top of your banana bread. (you can also do little tiny slices on your muffins if you like)
Cook until skewer comes out clean. If you under cook it will be too soggy. For a loaf this can be 1-1.25hours. For muffins, 20-30min. Just keep an eye on them.
When cooked pull out of the oven and let cool in tin/tray for ~20min then turn out onto wire rack to cool fully.
Keep in an airtight container in the fridge or freezer. ENJOY!