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.

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

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

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

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

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.

Sieve all of them well.

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.

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

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

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.

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.