I’ve met a lot of kids in my neighbourhood through Arthur the baby poodle.
In the last week their big thing to talk about is back-to-school. Back into a routine. Back to bedtime.
When I was in grade school, my mum didn’t pack banana bread for me because she doesn’t like it. I didn’t think I liked it until I was a teenager.
But it’s versatile and quick. It can be as heavy,or as light, as you wish.
Walnut oil is a cheater-cheap way to give nutty flavour. It’s also less astringent than whole walnuts, which I sometimes find interact poorly flavourwise with residual starch in bananas. It also coats flour particles better than butter does, which helps keep the bread from going leathery.
Walnut Oil Banana Bread
*adapted from Joy of Baking by Irma S. Rombauer
1 3/4 cups all-purpose flour
1/2 cup granulated white sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup walnut oil
1/4 cup unsalted butter, melted
1 1/2 cups very ripe bananas (about 3)
1 tsp pure vanilla extract
brown sugar and a few slices of banana for garnish (optional)
At least a day in advance, freeze the bananas. This breaks down the cell walls of the fruit, which results in a more tender bread
Thaw the bananas.
Preheat oven to 350F. Butter and flour a 9-inch loaf pan.
In a large mixing bowl, combine the flour and baking powder.
In a medium-sized bowl, combine the mashed bananas, sugars, eggs, walnut oil, melted butter, vanilla and salt.
Gently stir wet ingredients into dry until just combined.
Pour batter into prepared pan. Bake until golden brown and a cake tester inserted in the center comes out clean, about 1 hour.
Cool in pan on wire rack.