Three Bowl Banana Bread

Servings: 2 loaves, each makes 10 generous slices Start to finish: 1 hour, 15 minutes (Active time: 15 minutes)

Pan: 8 x 4 x 2.5 -inch loaf pans, disposable aluminium pans work very well.

Ingredients 3 large and very ripe, ‘brown’ bananas (you can use 4 small bananas) 1 1¼2 cups granulated white sugar, divided 1 tsp vanilla 1 3¼4 cup all-purpose flour 1 1¼2 tsp baking soda 1¼2 tsp salt 1¼4 tsp cinnamon 3 large eggs 3/4 cup Crisco all-vegetable oil 1-2 cups toasted walnut halves, coarsely chopped plus more halves for decorating Flour and Oil Baking Spray

Method

1. Toast walnuts in the oven at 250ºF for about 15-20 minutes. Remove and let cool. Get oven to 325º F.

2. Meanwhile, mash bananas with a fork and add all but 1/2 cup of the sugar. Mix and add vanilla. Continue mixing until the mixture is completely smooth.

3. In a separate large bowl, measure flour and stir with a whisk or fork to aerate. Place 1/2 cup of sugar in the bowl. Add baking soda, salt, cinnamon and whisk well.

4. In a third bowl, mix eggs and oil with a blending fork until emulsified.

5. Using a fork, mix eggs well with the flour mixture. Add banana mixture to the egg-flour mixture and stir with a fork until completely combined. Add chopped walnuts and pour batter into prepared loaf pans, using a baking spray so that the bread doesn’t stick to the pan. Decorate the top with walnut halves.

6. Bake for about 60 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the centre comes out clean.

7. Remove from oven and let sit in the pan for 5 minutes. Transfer to a cooling rack.

Can be served warm or completely cooled.

Nutrition information per serving:

256 calories;

133 calories from fat;

14 g fat (2 g saturated; 0 g trans fats);

32 mg cholesterol

163 mg sodium

27 g carbohydrate

1 g fibre

17 g sugar

3 g protein.