BANANA WALNUT BREAD WITH LEMON

1 1/2 cups shelled walnuts
2 1/2 cups unsifted all-purpose flour, divided use
1 medium lemon, Zest removed in strips with a vegetable peeler
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 pound ripe bananas (or 2 large), peeled
2/3 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan well or coat with nonstick oil-and-flour baking spray and set aside.

Pulse the nuts with 2 tablespoons of the flour 6 to 8 times in a food processor fitted with the metal chopping blade until coarsely chopped, then empty into a large mixing bowl; set aside.

Add the lemon zest and sugar to the processor and churn 30 seconds. Scrape down the work bowl sides and churn 30 seconds longer until the zest is finely grated. Add the remaining flour, the baking powder, nutmeg, and salt and pulse briskly 8 to 10 times to combine. Add to the bowl of nuts, toss well, and make a well in the center; set aside.

Cut bananas into 1-inch chunks. Puree the bananas in the processor by churning 15 seconds. Scrape the work bowl, and with the motor running, add the oil, eggs, and vanilla down the feed tube. Churn 15 to 20 seconds until smooth and fluffy.

Pour the banana mixture into the well in the dry ingredients and using a large rubber spatula, gently fold the liquid ingredients into the dry-the batter will be lumpy. No matter if a few specks of white show. Pour the batter into the prepared pan, spreading to the corners.

Bake on the middle oven rack until the loaf is springy to the touch and a cake tester, inserted in the center, comes out clean, about 1 hour and 10 minutes. Cool the bread in the upright pan on a wire rack 15 minutes, loosen around the edges with a thin-blade spatula, then turn out on the rack, making sure the loaf is right-side-up. Cool to room temperature, then cut into thin slices and serve.

TO FREEZE AHEAD:
This bread can be made well ahead of time and frozen. Double-wrap in plastic food wrap, overwrap in aluminum toil, then label, date, and store in a 0F freezer. Serve within two months.

Makes one (9x5x3-inch) loaf
Adapted from source: Process This by Jean Anderson