BANANA WALNUT BREAD
Serve for breakfast or a quick snack.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
- Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g
BANANA WALNUT BREAD
The best version of quick bread I have ever found--very moist and flavorful without being overly sweet. Be warned...it takes "forever" to cook, but it is well worth the wait. Wait until you have extra bananas and make a double batch. This is an adaptation of an 80-year old recipe I got from my ex-mother-in-law. A good trick for the bananas is to put any overripe bananas you may have into the freezer--as is, no peeling necessary. They will keep for months and when you are ready to use them, thaw in a bowl, snip off the top and squeeze out the banana with the liquid--no mashing necessary. If you're just using regular ripe-ripe bananas, gently squeeze them all over while still in the peel; they'll be mashed and ready to go. This recipe makes 1 regular loaf or 3 mini-loaves.
Provided by Hungry Hogareno
Categories Quick Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 250°. Lightly spray pan with cooking spray, then coat lightly with flour and set aside.
- Chop the walnuts, if necessary, and put in a large bowl. Add dry ingredients--flour through salt--and stir to combine.
- In a medium bowl, blend or whisk together the butter, eggs and vanilla. It doesn't need to be completely smooth, just blended well. Stir into the dry ingredients. Add the bananas and stir thoroughly. The batter will be quite stiff.
- Transfer batter to prepared pan and bake at 250° for one hour. Rotate pan, if needed, raise temperature to 350° and bake for another 20 minutes. Turn oven off and let bread rest in cooling oven for 10-15 minutes. Remove from oven and let cool for minutes before serving. To store, let cool completely and keep, tightly covered, in refrigerator up to one week.
Nutrition Facts : Calories 3324.9, Fat 135.5, SaturatedFat 40.2, Cholesterol 494, Sodium 2050.2, Carbohydrate 490.9, Fiber 23.8, Sugar 247.3, Protein 60.6
BANANA AND WALNUT SMOOTHIE
Provided by Giada De Laurentiis
Time 5m
Yield Two 1-cup servings
Number Of Ingredients 6
Steps:
- Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.
BANANA BREAD WITH PECANS
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
SUNNY'S SECRET BANANA WALNUT BREAD
Provided by Sunny Anderson
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Stir together the bananas, granulated sugar, Worcestershire sauce, oil, brown sugar and eggs in a medium bowl. Let rest at room temperature 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-5-inch loaf pan and dust with 2 tablespoons flour.
- Whisk together the walnuts, baking powder, cinnamon and remaining 1 1/2 cups flour in a large bowl and toss to coat the walnuts. Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the batter into the prepared loaf pan and bake until the top is golden and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool a bit before removing from pan, slicing and serving.
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
STARBUCKS BANANA WALNUT BREAD
This is Starbucks recipe for their Banana Walnut Bread. The recipe came straight from Starbucks, so enjoy!
Provided by Chef amfox
Categories Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
- Blend the flour, baking soda, and salt; set aside.
- Mix the egg, sugar, and vegetable oil until combined.
- Add the flour mixture to the egg mixture and when blended, add the buttermilk, vanilla, and mashed bananas; mix well.
- Fold 1/2 cup of chopped walnuts and pour batter into prepared loaf pan.
- Top the batter with remaining 1/3 cup of walnuts.
- Bake for 45-60 minutes until a toothpick comes out clean.
Nutrition Facts : Calories 473.3, Fat 22.6, SaturatedFat 2.8, Cholesterol 23.4, Sodium 244.4, Carbohydrate 64, Fiber 2.8, Sugar 34.1, Protein 6.5
MOIST BANANA WALNUT BREAD
I've tried a lot of banana bread recipes and this is by far the best I've ever tasted! I found the recipe in the Utah Dining Car Cookbook by the Junior League of Ogden.
Provided by Kim D.
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Grease and flour a loaf pan.
- Cream the butter and sugar thoroughly.
- Add the bananas, eggs and vanilla; beat well.
- Sift together the flour, baking soda, and salt.
- Stir flour mixture into the banana mixture, alternating with the buttermilk.
- Add walnuts and mix well.
- Pour batter into prepared loaf pan.
- Bake at 325°F for 1 hour and 15 minutes.
- Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
Nutrition Facts : Calories 4489.8, Fat 209.9, SaturatedFat 97.5, Cholesterol 742.9, Sodium 4503.7, Carbohydrate 617.8, Fiber 24.9, Sugar 367, Protein 62.4
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
VEGAN BANANA & WALNUT BREAD
We love a slice of banana bread with crunchy walnuts and sweet dates, warm from the oven. This vegan version is great for breakfast or with an afternoon cuppa
Provided by Lulu Grimes
Categories Breakfast, Brunch, Snack
Time 1h20m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
- Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake - it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
BANANA AND NUT BREAD
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA WALNUT BREAD
This recipe was found the bag of Splenda. It is a little lighter on sweetner and oil than some of the recipe I have seen. I made a few slight adjustments. If you have black walnuts, please use them.
Provided by PaulaG
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 x 5 inch loaf pan with nonstick cooking spray and dust lightly with flour; set aside.
- Combine the Splenda and other dry ingredients in a large mixing bowl; set aside.
- Combine the mashed bananas with the oil, yogurt and extracts, mix well.
- Pour the banana mixture in the dry ingredeints; stir just until mixed, add the walnuts.
- Pour batter into prepared pan and bake in preheated oven for 40 to 55 minutes or until golden and the center is set.
- Turn out onto wire rack and allow to cool; cut into 8 generous servings and enjoy.
Nutrition Facts : Calories 170.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 1.3, Sodium 149.2, Carbohydrate 29.1, Fiber 2.3, Sugar 7, Protein 3.6
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