For fun, you can make this recipe into banana nut cupcakes or mini muffins by baking them for half the time in muffin tins. It freezes well.

INGREDIENTS | YIELDS 1 loaf

• 1¼ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup sugar
• 2 large eggs (see note following)
• ½ cup oil
• 3 medium overripe bananas, mashed (1¼ cups)
• 1 teaspoon vanilla extract
• ¾ cup coarsely chopped walnuts, toasted lightly in a dry pan until fragrant

1. Heat oven to 350 degrees. Butter a 9″ × 5″ loaf pan.

2. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

3. In a separate bowl, whisk together the sugar, eggs, and oil; whip vigorously until creamy and light in color, about 5 minutes.

4. Add mashed bananas and vanilla extract to the egg mixture.

5. Add the flour mixture to the wet ingredients in 3 additions, mixing only as much as necessary to incorporate the ingredients, since overmixing will toughen the batter. Stir in the nuts, and pour batter into prepared pan.

6. Bake in center of oven until the top is springy, and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Allow to cool for 10 minutes; transfer to a rack to cool completely before slicing.