Walnut Banana Bread

I’m not one to go for the fat-free, low-carb, no flavor recipes.  I like everything in moderation and this is a good recipe for those who want to meet in the middle, a little bit on indulgence without all the guilt.  This recipe usually calls for a stick of butter, but I decided to substitute in some other ingredients to give it the same moist consistency you’re looking for in traditional banana bread.  I’ve made more banana bread than I like to think about trying to perfect this combination, and I’ve finally found one that’s a winner.

I’m not a huge fan of bananas, but there’s something about the smell of warm nuts and toasty bread in the oven that warms my heart and has me waiting by the oven to dig in.  Spread a thin layer of honey or jam on top and settle in for some much-needed deliciousness.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cinnamon
  • 3 tablespoons melted butter
  • 1/4 cup plain yogurt
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 1/4 granulated sugar
  • 2 large eggs, beaten
  • 2-3 overripe bananas, mashed
  • 1/2 cup walnuts, chopped and toasted

Method

  • Preheat oven to 350°F
  • Line a baking sheet with foil and lay out the chopped walnuts
  • When oven is ready, toast the nuts for 10 mins.  Remove and set aside to cool.
  • Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, combine flour, baking soda, nutmeg, cinnamon and salt.
  • In a separate bowl, mix melted butter, yogurt, applesauce and mashed bananas, and vanilla.  Then add 2 eggs and mix until well blended with a whisk.
  • Gently stir banana mixture into flour mixture; do this quickly and only until the mixture is moist, if you over mix you will end up with rock hard banana bread.
  • Take the nuts you set aside and lightly dust with flour (this will help them float in the bread and not sink to the bottom)
  • Stir in nuts and pour batter into prepared loaf pan
  • Bake for 50~60 minutes, until a toothpick inserted into center of the loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

This bread lasts for about a week if you keep it in a Ziploc bag in the fridge.  I like to toast the slices after the first day and spread honey and butter on the top.  It’s also been known to be a good companion to your cup of coffee on those early Monday mornings.

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2 Comments to “Walnut Banana Bread”

  1. Sounds delectable! I love the banana and walnut combination, it’s a bit of a classic really.

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