© Quentin Bacon
Banana Nut Bread
- SERVINGS: MAKES ONE 9-BY-5-INCH LOAF
Beth Hensperger makes Banana Nut Bread regularly and always has backup loaves in the freezer. The walnuts are toasted just enough to remove their raw edge before being added to the batter.
- 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°. 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.