Banana Bread with Lots of Toasted Walnuts

Banana bread is the perfect thing to have on standby. Serve it to guests who pop in, pack it into the kids’ lunches, or treat yourself to a slice as a snack with a cup of tea. This one is full of walnuts to give it an extra burst of toasty flavor.
Banana bread is the perfect thing to have on standby. Serve it to guests who pop in, pack it into the kids’ lunches, or treat yourself to a slice as a snack with a cup of tea. This one is full of walnuts to give it an extra burst of toasty flavor.

Ingredients

Nonstick cooking spray
2 cups walnuts
1 2/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1¼ cups sugar
2 large eggs
½ cup canola oil
1 1/3 cups coarsely mashed ripe bananas (about 3 large)
2 tablespoons plain whole-milk yogurt

1 teaspoon pure vanilla extract

Nonstick cooking spray
2 cups walnuts
1 2/3 cups plain flour
1 teaspoon bicarbonate of soda
½ teaspoon fine sea salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1¼ cups sugar
2 large eggs
½ cup canola oil
1 1/3 cups coarsely mashed ripe bananas (about 3 large)
2 tablespoons plain yogurt
1 teaspoon pure vanilla extract

Directions

PREP TIME
30
MINS
COOKING TIME
1
HRS
25
MINS
Serves
8

Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray.

Spread 1½ cups of the walnuts on a large heavy baking sheet. Bake, stirring occasionally, for about 8 minutes, or until the walnuts are toasted and a nut broken in half is golden brown in the center. Let cool, then coarsely chop.

In a medium bowl, whisk the flour, baking soda, salt, nutmeg, and cinnamon together to blend.

In a large bowl, using an electric mixer on medium-high speed, beat the sugar and eggs for about 8 minutes, or until pale and thick. Gradually beat in the canola oil. Beat in the bananas, yogurt, and vanilla. Reduce the speed to low, add the flour mixture, and mix just until blended. Using a large flexible spatula, fold the toasted walnuts into the batter.

Spread the batter in the loaf pan. Sprinkle the top with the remaining ½ cup walnuts. Bake for about 1 hour and 15 minutes, or until the top is browned and a wooden toothpick inserted into the center of the loaf comes out clean. If the bread is browned before it tests done, tent the top with aluminum foil. Let cool in the pan on a wire cake rack for 15 minutes.

Invert the banana bread onto the rack and turn right side up. Slice and serve warm, or let cool completely before serving.

Position a rack in the centre of the oven and preheat the oven to 180°C/160°C fan-forced. Spray a 23 x 12 x 8cm loaf pan with nonstick cooking spray.

Spread 1½ cups of the walnuts on a large heavy baking tray. Bake, stirring occasionally, for about 8 minutes, or until the walnuts are toasted and a nut broken in half is golden brown in the centre. Let cool, then coarsely chop.

In a medium bowl, whisk the flour, bicarbonate of soda, salt, nutmeg, and cinnamon together to blend.

In a large bowl, using an electric mixer on medium-high speed, beat the sugar and eggs for about 8 minutes, or until pale and thick. Gradually beat in the canola oil. Beat in the bananas, yogurt, and vanilla. Reduce the speed to low, add the flour mixture, and mix just until blended. Using a large flexible spatula, fold the toasted walnuts into the batter.

Spread the batter in the loaf pan. Sprinkle the top with the remaining ½ cup walnuts. Bake for about 1 hour and 15 minutes, or until the top is browned and a wooden toothpick inserted into the centre of the loaf comes out clean. If the bread is browned before it tests done, tent the top with aluminum foil. Let cool in the pan on a wire cake rack for 15 minutes.

Invert the banana bread onto the rack and turn right side up. Slice and serve warm, or let cool completely before serving.