Bananabreadwalnuts Recipes

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.

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.

Steps:

• 1. Place the walnuts in a medium size mixing bowl. Blend the bananas, raw honey, cinnamon and sea salt in a blender. Blend until smooth.
• 2. Pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. Spread this mixture on a Teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours.
• 3. Store Banana Bread Walnuts in a mason jar and enjoy on their own OR as cereal with almond milk.

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.

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.

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).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8.5x4.5-inch loaf pans and one 5.75x3-inch mini loaf pan with butter.
• Lightly beat eggs in a large bowl with an electric mixer. Add sugar, strawberries, bananas, yogurt, oats, oil, applesauce, and vanilla and beat until well combined. Let sit for 5 minutes to soak oats.
• Add flour, baking soda, cinnamon, salt, and nutmeg to the strawberry-banana mixture, beating just until combined. Stir in walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for mini loaf and 1 hour for larger loaves.

Steps:

• Heat oven to 350ºF.
• Mix egg, bananas, MIRACLE WHIP and vanilla in large bowl until blended. Combine remaining ingredients in separate bowl. Add to banana mixture; stir just until moistened. (Batter will be lumpy.)
• Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in nuts., Pour into a greased 9x5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.