We make our banana bread with walnut oil for a nutty taste without any nuts. Of course, you can always add them—see the variations. For a deeper taste, use toasted walnut oil, found in specialty or gourmet markets.
Makes 1 loaf

BANANA BREAD

INGREDIENTS :
• 11⁄2 cups all-purpose fl our, plus additional for dusting the pan
• 1 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup packed light brown sugar
• 1⁄2 cup granulated sugar
• 5 tablespoons walnut oil, plus additional for greasing the pan.
• 2 large eggs, at room temperature
• 3 large, very ripe bananas, peeled and mashed in a small bowl
• 2 teaspoons vanilla extract

DIRECTIONS :
1. Position the rack in the center of the oven; preheat the oven to 350°F. Dab a little oil on a paper towel; lightly grease a 9 × 5 × 3-inch loaf pan. Add a little fl our and coat the interior evenly but lightly by turning and tilting the pan; tap out any excess.
2. Whisk the fl our, baking soda, cinnamon, and salt in a medium bowl until uniform.
3. Beat both sugars and the walnut oil in a large bowl, using an electric mixer at medium speed, until smooth and creamy, about 4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time. Beat in the bananas and vanilla until smooth.
4. Scrape down and remove the beaters. Fold in the fl our mixture with a rubber spatula, just until there are no white streaks or patches in the dough but not until smooth—there may be some fl oury graininess visible. Scrape the batter into the prepared pan, smoothing it evenly to the corners.
5. Bake until lightly browned, until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached, about 1 hour and 5 minutes. Cool in the pan on a wire rack for 5 minutes, then unmold and continue cooling on the rack for at least 10 minutes before slicing.

To store:
Cool to room temperature, then seal in a large plastic bag for up to 3 days at room temperature or freeze for up to 3 months.

Variations:
Add 1 ⁄2 cup walnut pieces, pecan pieces, or chopped cashews with the baking soda. Add 2⁄3 cup bittersweet or semisweet chocolate chips with the baking soda. Substitute 5 tablespoons cool unsalted butter, cut into chunks, for the walnut oil. Substitute almond oil for the walnut oil; add 1⁄4 teaspoon almond extract with the vanilla. Add 1⁄2 teaspoon maple or rum extract with the vanilla. Add 1 teaspoon fi nely grated orange or lemon zest with the vanilla.

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Emely

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