Banana Bread I
Unsalted butter, for coating pan
1 2/3 cups all-purpose flour, plus more for dusting pan
1 teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 large eggs
1 ¼ cups sugar
½ cup grapeseed oil
1 ½ cup coarsely mashed very ripe bananas (3 large)
2 tablespoons plain whole milk yogurt
1 teaspoon vanilla
1 ½ cups walnuts, toasted and chopped
Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9x5x 3-inch loaf pan, then dust with flour to coat lightly. Tap the pan to remove any excess flour. Sift the 1 2/3 cups of flour with the baking soda, salt, cinnamon, and nutmeg into a bowl.
Using an electric mixer, beat the eggs and sugar in a large bowl until pale and the mixture forms a ribbon when the beaters are lifted, about 8 minutes. Gradually blend in the oil. Beat in the bananas, yogurt, and vanilla. Using a large silicone spatula, fold the dry ingredients and walnuts into the batter.
Transfer the batter to the prepared loaf pan and smooth the top. Bake until golden brown on top and a tester inserted into the center of the bread comes out clean, about 1 hour.
Transfer the pan to a rack and cool the bread for 15 minutes. Turn the bread out and set right side up on the rack. Serve the bread warm or at room temperature.