Banana nut bread

Courtesy of Cooking.com and Food and Wine Magazine.

Ingredients

Dry:

• 1¼ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

Wet:

• 3 medium overripe bananas, mashed (about 1¼ cups)
• 1 cup golden/dark brown sugar2 eggs
• 1 teaspoon vanilla extract½ cup
• canola oil
• ¾ cup walnuts, coarsely chopped1.

Recipe

1. Preheat oven to 350 F.
2. When the oven is preheated, spread walnut halves in a single layer on a baking sheet or in a pie tin. Toast in the oven for 5-8 minutes or until fragrant.
3. While walnuts are toasting, grease a meat loaf pan.
4. When walnuts are toasted, let cool, then rub skins off with a damp paper towel. Coarsely chop the nuts and set aside.
5. Sift together dry ingredients in a small mixing bowl.
6. In a separate and large bowl, mash bananas with a fork. Add the sugar, then the eggs, beating them into the mixture well. Stir in the vanilla extract and the oil. Finally, fold in the walnuts.
7. Add the dry ingredients to the liquid, and mix well.
8. Pour batter into pan (or spoon into muffin cups). Bake for 40-45 minutes (or 20-20 minutes for the muffins), or until the surface springs back to touch and a toothpick comes out clean.
9. Cool 15 minutes; remove from pan. Cool completely.

Note: Banana bread tastes great after it’s had a chance to sit overnight.

Makes 1 loaf / 12 muffins.