holy domestication.  mike was in toronto last week and after watching our bananas ripen as i counted down the days, i decided it was due time to bust out some killer banana bread to celebrate his return.  nothing better than baking and wine.  and some more wine.

i tried this recipe once before and it went over very well and since i had the requisite walnuts actually in the house this time around, now was a better time than ever to christen the majestic yellow kitchenaid mixer (schemanks loyola gals).  so, i highly suggest making the full recipe listed below. it’s supposed to be divvyed up between two standard bread loaf pans, but i went with the square brownie pan and sliced up the extra amount to freeze for future bliss.  enjoy! (here’s a lactose intolerant-friendly version):

“unbelieveable banana bread”
adapted from the bride & groom first and forever cookbook (thanks ines!)

1 1/2 cups (5 oz.) of walnuts
2 1/4 cups of all-purpose flour
1 teaspoon of kosher salt
1/2 teaspoon of ground cinnamon
3/4 cup of vegetable oil
2 1/4 cups of sugar (trader joe’s sugar in the raw, yum yum)
3 eggs, lightly beaten
1 1/2 teaspoons of vanilla extract (i say go for trader joe’s tahitian)
1 1/2 teaspoons of baking soda
1/2 cup of plain greek yogurt (low-fat/2%)
2 cups of very ripe mashed bananas (about 4 medium-sized, the more the merrier!)

To roast the walnuts:
Position oven rack in the center and preheat to 350 degrees.  Place the walnuts on a baking sheet and roast until aromatic and lightly browned – about 12-15 minutes; be sure to shake the pan at the 6-minute mark.  Let cool and roughly chop or break whole walnuts into pieces by hand.  Keep the oven set at 350.

Spray a brownie pan or two 9×3-inch bread loaf pans with vegetable cooking spray. 
Stir the flour, salt and cinnamon together in a medium-sized bowl and set aside.
Combine the oil and sugar in a stand mixer, fitted with the paddle attachment.  Beat on low until combined, then add the eggs and vanilla – beat until incorporated (about 1 minute).
Stir the baking soda into the yogurt in a small bowl until fully combined (will start to look like a meringue).  Add one-third of the dry ingredients into the mixer bowl, followed by half of the yogurt and continue to mix on low speed until barely combined.  Repeat and scrape the sides of the bowl, then add in the rest of the ingredients.  Add the mashed bananas and walnuts, mixing until just incorporated.  Don’t overmix!!
Pour the batter into the pans (be sure to save some for enjoying off the spatula!) and bake until golden brown and a toothpick comes out of the center clean – about 1 hour.  Transfer the pan(s) to a wire rack, cool for five minutes and then remove and continue to cool for at least 10 minutes before serving.

Serving suggestions:
in the a.m., for a yummy breakfast
toasted with soy cream cheese
warm with chocolate sauce (a la bread pudding style)
or as dinner – mike’s favorite way to enjoy this bread