Banana bread is the perfect thing to have on standby. Serve it to guests who pop in. This recipe is full of walnuts to give the bread an extra burst of toasty flavor.
Banana Bread with Lots of Toasted Walnuts
(Makes 8 servings)
- Nonstick cooking spray
- 2 cups walnuts
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- 1 ¼ cups sugar
- 2 large eggs
- ½ cup canola oil
- 1 ⅓ cups coarsely mashed ripe banana (about 3 large)
- 2 tablespoons plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- Position a rack in center of oven and preheat oven to 350°F. Spray 9″ x 5″ x 3″ loaf pan with nonstick spray.
- Spread 1 ½ cups of walnuts on large heavy baking sheet. Bake, stirring occasionally, for about 8 minutes, or until walnuts are toasted and a nut broken in half is golden brown in center. Let cool, then coarsely chop.
- In medium bowl, whisk flour, baking soda, salt, nutmeg, and cinnamon together to blend.
- In large bowl, using an electric mixer on medium-high speed, beat sugar and eggs for about 8 minutes, or until pale and thick. Gradually beat in canola oil. Beat in bananas, yogurt, and vanilla.
- Reduce speed to low, add flour mixture, and mix just until blended. Using large flexible spatula, fold toasted walnuts into batter.
- Spread batter in loaf pan. Sprinkle top with remaining ½ cup walnuts. Bake for about 1 hour and 15 minutes, or until top is browned and a wooden toothpick inserted into center of loaf comes out clean. If bread is browned before it tests done, then top with aluminum foil. Let cool in pan on wire cake rack for 15 minutes.
- Invert banana bread onto rack and turn right side up. Slice and serve warm, or let cool completely before serving.
Total fat: 24 g
Saturated fat: 2 g
Sodium: 324 mg
Carbohydrate: 62 g
Protein: 7 g
Fiber: 3 g
Recipe from What’s for Dinner?: Delicious Recipes for a Busy Life © 2013 Curtis Stone, published by Random House.
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