VICTORIA SPONGE

1. Preheat oven to 350°F
2. Grease a loaf pan with butter or use a non-stick spray
3. Mash the ripe bananas and place in a mixing bowl
4. Add Crackd® The No-Egg-Egg®, butter, brown sugar, plant-based milk, flaxseed, and cornstarch. Mix with paddle mixer for one minute, you still want to see some chunks of banana, do not overmix
5. In a large bowl add the flour, baking soda, baking powder, and salt. Stir to combine
6. Fold the maple roasted maple walnuts into the flour mixture. Stir until the nuts are coated. Add the wet ingredients. Stir until just combined
7. Pour the batter into your prepared pan and bake for 55-60 minutes until the crust is a rich golden brown and a toothpick inserted in the center comes out clean
8. When done, remove the pan from the oven and cool for at least 10 minutes. Then invert on a wire rack to finish cooling (have it cooled completely before slicing)
9. To store, let the loaf cool completely place in an airtight container. It will keep at room temperature for up to 4 days, refrigerated for up to 7 days. Heat in toaster or microwave.

TIP: Add thinly sliced lengthwise strips of bananas to the top for an elegant and luminous presentation.

For Maple Roasted Walnuts

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

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