HOW TO MAKE BANANA WALNUT BREAD RECIPES
WALNUT BANANA BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Between Thanksgiving and Christmas I bake 200 loaves of bread.—Douglas Jennings, Ottawa, Kansas
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 15 minutes
Cook Time 01 hours 05 minutes
Yield 1 loaf.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 28g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BEST BANANA BREAD RECIPE - HOW TO MAKE BANANA BREAD - …
Looking for the best banana bread recipe out there? This Classic Banana Bread is the only one you need.
Provided by Rian Handler
Categories vegetarian brunch feed a crowd baking breakfast dessert
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 11
Steps:
- Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking soda, and salt. In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips and walnuts and transfer to prepared loaf pan. Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.
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- 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.
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This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania
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