1/2cupchopped walnuts, toasted (toasting instructions in post above)
1/2cupold-fashioned oats
Topping
1tablespoongranulated sugar
1/2teaspoonground cinnamon
Instructions
Spray a 9"x5" loaf pan with non-stick cooking spray. Following the guide in the notes section below, preheat oven based on the material of the loaf pan being used.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachement, cream together on medium speed the butter and brown sugar until creamy. Scrape the bottom and sides of the bowl with a rubber spatula and add the mashed bananas. Beat on medium-low until combined.
Reduce the speed to low and add the eggs, one at a time, followed by the vanilla. Scrape the bottom and sides of the bowl with a rubber spatula and add the flour mixture in three additions. When only a few streaks of flour remain, turn off the mixer and stir in the walnuts and oats by hand.
Transfer the batter to the prepared loaf pan and smooth the top.
Combine the topping ingredients in a small bowl and sprinkle over the batter. Use all of it!
Bake for the time indicated by the guide in the notes section below, based on the material of the loaf pan being used. Bread is done when a toothpick, cake tester, paring knife, or any other long and thin food-safe object inserted in the center comes out without any wet batter (moist crumbs are ok!)*.
Allow to cool in the pan on a cooling rack for 20 minutes. Loosen the loaf from the sides of the pan with a thin knife. Remove the loaf from the pan and transfer to a cooling rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to three days.For long term storage, wrap loaf or slices in plastic wrap and place in an airtight container. Freeze for up to 1 year. When ready to serve, remove the slices or loaf from the freezer and let thaw at room temperature overnight. Once thawed, warm slices in a toaster oven, if desired.*Pro Tip: If the top of the loaf browns too quickly, tent with aluminum foil for the last 15 minutes.