Instructions

• Preheat the oven to 350°F. Spray two 9×5-inch loaf pans with nonstick spray.
• In a large bowl, whisk together the 2 sticks melted unsalted butter and 1 ¾ cups sugar until well combined.
• Add the 4 eggs one at a time, whisking after each addition until each egg is incorporated.
• Whisk in 1 tablespoon vanilla extract, ¼ cup vegetable oil, and ¼ cup whole milk until combined.
• Stir in the 8 mashed bananas until evenly distributed.
• In a separate bowl, whisk together 4 cups all-purpose flour, 1 ½ teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and a pinch of sea salt.
• Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
• Roughly chop and fold in 1 ½ cups walnuts with a rubber spatula. (Optional: reserve up to ¼ cup of the walnuts from this amount to sprinkle on top before baking.)
• Divide the batter evenly between the two prepared loaf pans and smooth the tops. If you reserved walnuts, sprinkle them over the tops now.
• Bake at 350°F for 80–90 minutes, or until the loaves are browned and a toothpick inserted into the center comes out with only a few moist crumbs. (An internal temperature of about 198°F also indicates doneness.)
• Remove the pans from the oven and set them on a rack. Cool the loaves in the pans for 20 minutes, then remove from the pans, slice, and serve.