The walnuts are toasted just enough to remove their raw edge before being added to the batter.
- Cooking spray
- 3/4 cup coarsely chopped walnuts (3 ounces)
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup canola oil
- 3 medium overripe bananas, mashed (1 1/4 cups)
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Coat a 9 by 5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
273 calories; 15g total fat; 35mg cholesterol; 214mg sodium; 34g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.