Unbelievable Banana Bread

from Williams Sonoma’s Bride and Groom First and Forever Cookbook 

via Kate Gambs Knickerbocker

makes 2 loaves

1½ cups walnuts 

2¼ cups all-purpose flour 

1 teaspoon Kosher salt 

½ teaspoon ground cinnamon 

¾ cup vegetable oil 

2¼ cups sugar 

3 eggs, lightly beaten 

1½ teaspoons vanilla extract 

1½ teaspoons baking soda 

½ cup buttermilk 

2 cups very ripe bananas (about 5 small or 3 large bananas), mashed

Position the rack in the center of the oven and preheat to 350° F.

Put the walnuts on a baking sheet and roast until aromatic and lightly browned, 12 to 15 minutes. After 6 to 8 minutes, shake the pan and rotate if necessary to sure even browning. When broken in half, the interior of the walnuts should be golden. Let cool, then roughly chop the walnuts or break into pieces by hand. Keep oven set to 350° F.

Spray two 9x3-inch loaf pans with vegetable oil cooking spray.

Stir together the flour, salt, and cinnamon in a medium bowl. Set aside.

Combine the oil and the sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a hand mixer. Beat on low speed, until combined. Add the eggs and vanilla and beat until incorporated, about 1 minute.

Stir the baking soda into the buttermilk in a small bowl. Add one third of the dry ingredients to the mixer, followed by half of the buttermilk, and mix on low speed until barely combined, 10-15 seconds. Repeat. Scrape down the sides and mix in the remaining dry ingredients. Add the mashed bananas and walnuts and mix until just incorporated. Do not over mix.

Pour the batter into the prepared pans. Bake until the bread is golden brown and a toothpick inserted into the center comes out mostly clean, about 1 hour. Transfer the pans to wire racks and let cool for 5 minutes, then remove the loaves from the pans and let cool on the racks for at least 10 minutes before serving.

Unbelievable indeed!