Banana Walnut Bread

• 1 cup walnuts, coarsely chopped

To start the banana walnut bread, first preheat oven to 350 degree Fahrenheit (180 degree Celcuis).

Grease the bottom and sides of a pan with butter. (9 by 5-inch loaf pan; 3 inch deep). Dust with flour, tapping out excess.

Spread the walnuts on a baking sheet and toast for about 7-8 minutes or until lightly toasted.

• 100g unsalted butter
• 3 very ripe, soft large bananas (about 400g)
• 2 large eggs
• 1/2 cup plain yogurt
• 2 cups whole wheat pastry flour
• 1 cup muscovado sugar (or 3/4 cup white sugar)
• 1/2 tsp baking soda
• 1/4 tsp aluminum-free baking powder
• 1/2 tsp fine unrefined sea salt
• 1/2 tsp ground cinnamon

To begin the batter, melt the butter over low heat until melted. Set aside until cool. Then, peel the bananas and mash it with with a fork.

In a medium bowl, lightly beat the eggs, add the yogurt, the cooled melted butter and the mashed bananas. Whisk until the mixture is combined.

In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and toasted walnuts.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.

To bake the banana bread, scrape batter into prepared pan.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.

Place on a wire rack to cool and then remove the bread from the pan.

Slice into 3/4 inch thick. Serve warm at room temperature.

Wrap leftover banana bread with foil or plastic wrap and store in the fridge or freezer.