WALNUT CRUNCH RECIPES

WALNUT CAKE RECIPES | BBC GOOD FOOD

Walnut cake recipes | BBC Good Food image

Give your bakes an irresistible crunch with walnuts. These walnut cake recipes include classics like coffee and walnut, Christmas cake and banana loaf.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BANANA WALNUT BREAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Banana Walnut Bread Recipe | Food Network Kitchen | Food ... image

Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.

Provided by Food Network Kitchen

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

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.

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Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3–4 baking sheets with baking paper (see note) or line two sheets and cook in batches.

Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny.

Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes.

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Cook’s Notes:
• The butter can be used straight from the fridge or at room temperature – it does not matter as it’s being melted.

• Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.

• Silicone baking mats are a great alternative to baking paper – the biscuits slide off easily and the mats can be washed and used again.

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These can be made ahead and stored in an airtight container for up to 3 days.

Freeze:
Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.

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Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3–4 baking sheets with baking paper (see note) or line two sheets and cook in batches.

Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny.

Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes.

Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden.

Leave to cool on the baking sheets, then store in an airtight container when completely cold.

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Prepare Ahead:
These can be made ahead and stored in an airtight container for up to 3 days.

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