Lower Sugar, Eggless Banana Bread

-1 Preheat the oven to 400°F. Spray two 8" x 4 ½" loaf pans with nonstick baking spray.
-1 Mash up the two bananas using a fork in a large bowl. They do not need to be completely smooth.
-1 Sprinkle in the sugar to the mashed bananas. Using a rubber spatula or a hand mixer, beat the sugar and bananas together until well-combined.
-1 Pour the oil, apple juice and vanilla into the banana/sugar mixture. Stir until blended.
-1 Measure the all-purpose flour, old-fashioned rolled oats, baking powder, baking soda and salt into another bowl. Whisk until combined. (This will ensure that the ingredients are evenly spread throughout the bread.)
-1 Sprinkle the wet ingredients into the dry ingredients. Add the chopped nuts, too. Stir with a rubber spatula until just combined.
-1 Pour the batter into the prepared loaf pans. Sprinkle additional chopped nuts to the tops of the loafs, if desired.
-1 Place the loaf pans on top of a baking sheet and transfer to the preheated oven.
-1 Bake for 30-35 minutes, or until a dark golden brown and baked through. (To confirm the banana bread has baked through, test with a butter knife or a wooden toothpick.)
-1 Allow to cool for 5 minutes, then turn the pans over to release the bread, slice and enjoy!