Black Walnut Banana Nut Bread Recipes

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:

• Preheat oven to 350 degrees.
• Grease and flour 2 loaf pans or 1 bunt pan.
• Combine all ingredients, except nuts, in a large bowl.
• With mixer blend until smooth.
• Stir in the nuts, dredged with a little flour.
• Pour into prepared pans and bake for about 1 hour.

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.

Steps:

• Mix ingredients together. Receipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
• (Refrigerate leftovers, as it will get moldy fast if left out.).

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely. , For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves. Sprinkle with pecans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to 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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
• Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
• Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
• Whisk together flour, baking powder, salt, and baking soda in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)
• Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
• Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on 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:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
• Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
• Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
• Bake in preheated oven for 40 to 50 minutes, or until brown on top.

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:

• 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).