Ingredients:

  • 1 cup roughly chopped Walnuts (plus extra for topping)
  • 1 ½ cups mashed Ripe Bananas (about 3-4 medium)
  • ½ cup Unsalted Butter, melted and slightly cooled
  • 2 Large Eggs, room temperature
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 ¾ cups All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, ensuring an overhang. If toasting walnuts, spread them on a baking sheet and toast for 5-7 minutes until fragrant; let cool slightly.
  2. In a large bowl, thoroughly mash the bananas. Add the cooled melted butter, eggs, brown sugar, white sugar, and vanilla. Whisk until just combined and smooth.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt to ensure the leavener is evenly distributed.
  4. Gradually add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently until just combined. Stop mixing the moment you no longer see streaks of dry flour to prevent a tough loaf.
  5. Gently fold in the majority of the toasted walnuts, reserving a few tablespoons for sprinkling on top.
  6. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved walnuts over the surface.
  7. Bake for 55 to 65 minutes. The bread is done when the top is golden brown and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.
  8. Let the loaf cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to lift the bread out, then cool completely on the rack before slicing.