the_information_nexus/docs/food_related/Food.md

• 4 eggs • 1 tablespoon vanilla extract • ¼ cup vegetable oil • ¼ cup whole milk • 8 mashed bananas • 1 teaspoon ground cinnamon • pinch of sea salt

all-purpose flour (get larger bag) walnuts baking soda baking powder unsalted butter sugar

Serves 16

Prep Time: 15 minutes

Cook Time: 55 minutes

Procedures:

1. Preheat the oven to 350°.
2. In a large bowl whisk together the butter and sugar until completely mixed.
3. Next, add in 1 egg at a time until mixed in.
4. Pour in the vanilla, oil, and milk until combined and then pour in the bananas and mix them in.
5. Now, whisk in the baking soda, baking powder, and cinnamon until completely mixed together.
6. Whisk in the flour and salt until combined and then fold in the walnuts using a rubber spatula.
7. Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
8. This part is optional but mix together ¼ cup of lightly packed brown sugar with ¼ cup of roughly chopped walnuts and evenly sprinkle it over the top of the bread.
9. Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center it should come out relatively clean. In addition, it will have an internal temperature of 197° for 198°.
10. Remove from the oven and set on a rack and cook for 20 minutes before slicing and serving.

Chef Notes:

Make-Ahead: You can make this recipe up to 1 day ahead of time.

How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.

You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.

You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.

In addition to the walnuts in this recipe, you can also add in 1 cup of semi-sweet chocolate chips.