Let me to you, this banana bread is like the gift to yourself that just keeps on giving. It’s cheap to make, soooo easy to whip up, uses mushy bananas that would otherwise be headed to the trash bin, and you get a week’s worth of breakfast out of it! You just can’t lose, can ya?
I love-love-love the kick of cinnamon – the loaf still has that mellow base that banana bread is all about, but with a touch of spice at the end. I like to sprinkle some on my slices that I’m snacking on. So delish!
½ cup chopped walnuts
1 ½ cups flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup sugar
½ cup oil (I used walnut because I had it, but you can substitute veggie oil)
3 overripe bananas, mashed up
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Toast up your chopped walnuts in a heavy skillet over medium heat. Keep them shaking for a minute or two and remove from the heat.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a medium mixing bowl, whisk the eggs with the sugar until light and fluffy. Drizzle in the oil while whisking. Add the bananas, vanilla extract and walnuts. Mix to combine.
Slowly add the wet ingredients to the dry, stirring constantly to make sure it all gets incorporated.
Butter a loaf pan and slowly pour in the mix. Bake the bread for about 55 minutes to an hour, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread before popping it out and slicing, and make sure you cover with plastic wrap to keep.