Banana Walnut Bread

Ingredients

For the Batter

• 2 cups (454g) thoroughly mashed banana, about 4 or 5 medium fully ripe bananas
• 1/2 cup (99g) vegetable oil
• 1 cup (213g) brown sugar, packed
• 2 large eggs
• 11/2 cup Atta
• 1/2 cup Maida
• 1 teaspoon baking soda
• 1 teaspoon Vanilla Essence
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 cup (57g) chopped walnuts, toasted if desired; optional*

*Leave the nuts out, if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.

For the Topping

• 1 tablespoon (13g) sugar
• 1/2 teaspoon cinnamon

Instructions

• Preheat the oven to 180°C. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 160°C.
• In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
• Add the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
• Scoop the batter into the prepared(greased) pan. Mix together the sugar and cinnamon, and sprinkle over the batter
• Bake the bread for about 60 to 70 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter).  
• Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
• Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage

Tips from our Bakers

• Want to bake and share? This recipe will make 15 standard-size muffins. Bake muffins in a preheated 175°c oven for 20 to 23 minutes, or until a thin paring knife inserted into the center of a muffin comes out clean.
• We love the slightly caramelised flavour brown sugar lends this loaf, but if all you have on hand is white granulated sugar — use it: 1 cup, same volume amount as the brown sugar.
• Prefer butter to vegetable oil? Substitute 2/3 cup melted butter for the 1/2 cup vegetable oil.

Note: Recipe adapted from https- //www.kingarthurbaking.com/recipes