Whole Wheat Banana Walnut Bread

Beat or whisk the banana mixture until the sugar begins to dissolve and the mixture looks glossy and well combined.

Add the milk and vanilla or banana essence, then mix until smooth.

Add the dry mixture in three additions, folding gently after each one. Use a spatula and stop mixing as soon as no dry flour remains.

Check the batter: it should be thick, spoonable, and slightly lumpy, not runny or overmixed.

Fold most of the chopped walnuts into the batter, reserving about 2 tbsp for topping.

Give the batter one final gentle fold to make sure the walnuts are evenly distributed.

Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts over the surface, then bake for 45-50 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.

Set the loaf pan on a wire rack and let the bread cool in the pan for 10-15 minutes so it firms up slightly.

Lift the loaf out using the parchment overhang and let it cool completely on the rack. Slice with a serrated knife for clean pieces.

Serve the banana walnut bread plain, lightly toasted, or with butter, cream cheese, or your favorite hot drink.