Monday, April 23

Banana Nut Bread

Sweet and nutty banana bread makes a perfect breakfast or snack

I absolutely love banana bread but never realized how easy it was to make until I tried out this recipe for Sunday brunch. The bread is actually more like a cake, with a soft texture that’s full of banana flavor and studded with crunchy walnut pieces. I had also prepared a French omelette, so I just sliced the bread and served some butter and jam alongside, but I can’t wait to use the leftovers to make banana bread french toast. It also freezes perfectly, so make a few loaves and you’ll have homemade banana bread on hand at all times.

More Bread Recipes:
- Buttermilk Cornbread
- Crusty Rye Buttermilk Bread
- Loaded Cornbread Muffins
- Banana Cupcakes with Peanut Butter Frosting

Banana Walnut Bread:
  • Sift together 2 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, and 1/2 tsp. kosher salt in a mixing bowl.
  • In another bowl, mash 3 overripe bananas* until liquid, then add in 3/4 c. sugar, 1 egg, and 3 tbsp. melted butter and stir til combined.
  • Gradually fold in the flour mixture to the banana mixture until just combined, then fold in 1/2 c. chopped walnuts.
  • Pour the batter into a buttered loaf pan and bake in a 350°F for 45-60 minutes, or until a cake tester comes out clean from the center of the cake.
  • Let cool in the pan for 10 minutes, then remove from the pan and let fully cool on a baking rack.
  • Slice and serve, or wrap up to keep in the freezer for at least a month.

Serves eight
*If your bananas aren't large, add one more. Bananas must be extremely ripe or they won't turn to liquid when mashed.