An easy yet extremely delicious banana bread. The addition of the walnuts, cinnamon and vanilla gives it a unique flavour and texture.

125g (1 metric cup) of sifted all-purpose or plain flour*
110g (1 metric cup) of sifted whole wheat flour*
100g (1/2 metric cup) of white granulated sugar
2g (1/2 tsp) of salt
5g (1 tsp) of baking soda
5g (1 tsp) of baking powder
7g (1 tbsp) of cinnamon powder
1/4 tsp of freshly ground nutmeg powder, optional
2 large eggs
110 ml (1/2 metric cup) of vegetable oil
5ml (1 tsp) of pure vanilla extract
5ml (1 tsp) of lemon or lime juice
3 (medium size) ripe bananas
120g (1 metric cup) of raw walnuts

Rinse the walnuts in cold water to remove all the impurities.
Toast the nuts on a dry pan on medium heat for 3-5 minutes or until lightly golden.
Chop the nuts coarsely, and set them aside for later use.
Combine all the dry ingredients in a mixing bowl.
Mash the bananas (roughly).
Beat the eggs lightly.
Combine the bananas and the eggs with the rest of the wet ingredients.
Add the wet ingredients into the dry and mix until all the flour is incorporated.
Add 3/4 of the chopped nuts to the batter, mix well.
Oil a loaf pan.
Pour the batter into the loaf pan and sprinkle the rest of the nuts on top.
Bake in the oven, preheated at 160C (325F) for 1h.**
Cool down completely before cutting.

*Sift the flour before you measure it.
**Baking time may vary, depending on the oven and the loaf or baking pan you are using. Test the banana bread about 10 minutes before you expect it to be finished baking. Insert a toothpick near the centre of the loaf, if the toothpick comes out clean, it is done.

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December 8, 2017