You have got to try this bread. I wanted a recipe that featured walnuts in a big way. The problem was, I couldn’t find one that featured them BIG enough, so I had to create my own. What I ended up with was a banana bread that was perfectly sweet, perfectly moist and perfectly nutty.
1 cup whole walnuts
4 overripe bananas
2 large eggs
1/2 vanilla bean (halved crosswise, not lengthwise) (or 1 tsp vanilla extract)
1/4 cup maple syrup
1/4 cup walnut oil
1/4 cup butter, melted
1 cup white flour
1 cup buckwheat flour
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup white sugar
Preheat the oven to 350F and grease a 9x5 inch loaf pan.
Heat a dry skillet over medium heat. Chop the walnuts into rough pieces and toast in the dry skillet, tossing periodically, until evenly brown. Set aside.
Put the 4 bananas into a medium bowl and mash into a smooth paste with an electric mixer. Add the eggs and beat for 1 minute. Take the half vanilla bean and split it lengthwise. Scrape the seeds into the bowl with the eggs and banana. Add the maple syrup, walnut oil and butter and beat till smooth.
In a large bowl, put the dry ingredients. Whisk, and pay very careful attention that the ingredients are completely blended. Then add the banana liquid into the large bowl and fold until no more flour is showing. Finally, fold in the toasted walnuts.
Put into the oven to bake for 40-50 minutes.
Cool completely before serving. Cover with plastic wrap before completely cooled to keep the loaf from drying out.
Yield: 1 loaf