Baking Instructions

• Preheat oven to 325. Grease bottom and ½ inch up the sides of an 8x4 inch loaf pan and line with a strip of parchment.
• In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
• In another mixing bowl, whisk the egg, sugar, and vegetable oil until smooth, then whisk in the vanilla and the milk.
• Mash the bananas, ensuring you have 10 oz or 1 ¼ cups. Add the mashed bananas to the batter and stir until blended.
• Add the flour mixture in three parts, stirring after each addition.
• Fold in ½ cup of chopped walnuts. The batter should be thick.
• Scrape the batter into the prepared loaf pan, leaving room for it to rise.
• Sprinkle the top with remaining nuts, and pour any leftover batter into a custard cup.
• Bake for about 65 minutes until a toothpick comes out clean, checking the larger loaf at 45 minutes, and the custard cup version at 40.
• Loosen the sides with a knife, let cool in the pan for about 20 minutes, then remove and let cool for several hours.