- Nonstick spray
- 1 3/4 C unbleached cake flour
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt
- 3 large eggs
- 1 1/2 C organic cane sugar
- 2–3 mashed ripe bananas
- 3/4 C vegetable oil or canola oil
- 1 C raw walnuts, chopped
Preheat oven to 350ºF. Coat a 9″x 5″ loaf pan with nonstick spray. Dust the pan lightly with a little flour to coat. Whisk the flour, baking soda, and salt in a small bowl to combine. In a medium bowl, whisk together the eggs, sugar, bananas, and oil until smooth. Add the dry ingredients and stir to combine. Stir in the walnuts.
Scrape the batter into the loaf pan and bake for 60-70 minutes, or until a tester inserted into the middle of the load comes out clean. Let the bread cool. Run a knife around the edges of the loaf to release it from the pan. Turn it out of the pan and let cool completely before slicing.
Slice the bread into thick slices, about an inch. If you plan on freezing the slices, individually wrap each piece in plastic wrap. Freeze in a large freezer bag. When you are ready to eat, pull a slice out of the freezer. Remove the plastic wrap and toast until heated through. Top with butter or cream cheese.