Ingredients for the recipe
- 3/4 cup coarsely chopped walnuts (3 ounces)
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1 cup of sugar
- 2 large eggs
- 1/2 cup of canola oil
- 3 medium overripe bananas, mashed (1 1/4 cups)
- 1 teaspoon of pure vanilla extract
How to Make It from home
Preheat the clean oven to 350°. Coat a 9-by-5-inch loaf pan with some cooking spray. Coat the walnuts in a pie pan and toast in the oven for about 5 to 8 minutes, or till fragrant; let cool.
In a medium-sized bowl, whisk the flour with the cinnamon, baking soda, and salt. In another bowl, combine the eggs, sugar, and oil and beat at high speed till light-colored and creamy. Add the smashed bananas and vanilla and whisk until smooth. Stir in the dry ingredients until it is thoroughly blended. Fold in the nuts.
Drain the batter into the prepared pan and bake in the middle of the oven for some 50 to 60 minutes, or until the top is springy and a cake tester embedded in the center comes out clean. Let the bread to cool in the pan for about10 minutes before turning it out onto a rack to cool fully.
Bind the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.