The problem with Banana bread is that you need to have 3 over-ripe bananas to make it. In our household that means planning. It seems we are forever running out of bananas, so it is a rare day when I have extra that need to be used up. I have been trying to over buy bananas and still they get eaten. Finally one day, we had a small bunch of black spotted bananas, perfect for this recipe which makes 1 regular 9 by5 loaf or 3 mini loaves.
Banana Nut Bread from Food and Wine
¾ c. coarsely chopped lightly toasted walnuts (3 oz.)
1 ¼ unbleached, AP flour
1t. baking soda
½ t. cinnamon
½ t. salt
1 c. sugar
2 large eggs
½ c. canola oil
3 medium overripe bananas, mashed (1 ¼ c.)
1 t. pure vanilla extract
Preheat oven to 350. Coat 9 by 5 inch loaf pan (or 3 mini-loaf pans) with cooking spray. To toast walnuts, spread them in a pie pan and toast in oven for 5 -8 minutes or until fragrant, let cool.
In a med. 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 to the egg mixture and beat until smooth. Stir in the dry ingredients until blended, fold in the nuts.
Pour the batter into prepared pan and bake in the middle of the oven for 50 minutes (less for mini-loaves), until top is springy and cake tester comes out clean. Let loaf cool in pan for 10 minutes before turning out on to a rack to cool completely.
Make ahead: wrap bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months
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