Use your little finger to push the oven’s buttons and preheat it to 350 F (180 C).

Beat the eggs, banana and butter in a bowl until the mixture is as smooth as your moves on the dance floor.

In another bowl, use a spoon-shaped spoon to combine the dry ingredients (but don’t go nuts yet with the walnuts).

Add the smooth mixture to the dry, and stir things up with the almond milk. Relax, it’s OK for the two families of ingredients to mix. There aren’t any restrictions on this kind of gathering.

Use a spatula to scrape the mixture into a loaf pan, preferably one that’s small in size (the loaf pan, not the spatula).

Now you can go nuts with the walnuts. No matter how you voted, sprinkle them liberally on top of the loaf.

Shove the loaf pan in the oven for 40 minutes, and check it every now and then. Not all ovens are created equal. Some are stainless steel and others are white. Some run on gas and others might not be plugged in (oops).
Shove the loaf pan in the oven for 40 minutes, and check it every now and then. Not all ovens are created equal. Some are stainless steel and others are white. Some run on gas and others might not be plugged in (oops).

It’s not a bad idea to take the banana bread out of the oven when it’s done. Let it sit for a few minutes, even if just the smell of it makes you want to swing from the curtains.

Carbs 6 g Fat 9 g Protein 10 g per serving

(Makes 6 servings)