Banana-Walnut Bread
This recipe yields three small 7x3 inch loaves to gift (seen in photo), or one large 8-1/2 by 4-1/2 inch loaf.
Servings1-3 loaves
Prep Time10 mins
Cook Time30-55 mins
Ingredients
- 2cups ripe bananasmashed (about 5 bananas)
- 1-1/2cups all-purpose flour
- 1cup unbleached granulated sugar
- 3/4cup walnutsfinely chopped
- 1/2cup buttermelted
- 1/4cup vegetable oil (or peanut oilcanola oil, or corn oil)
- 1 large eggbeaten
- 1tsp baking soda
- 1/2tsp cinnamon
- 1/2tsp salt
- 1tsp vanilla extract
- 1/2tsp banana extract(optional, this will intensify the flavor without adding an artificial taste)
- vegetable shortening for greasing pans.
- Extra flour for flouring pans.
Instructions
- Preheat oven to 350 degrees. If baking three 7x3 small loaves to gift, as seen in the photo, place a sheet pan on the middle rack to heat with oven.
- With vegetable shortening or butter, grease and flour an 8-1/2 by 4-1/2 inch loaf pan, if using three 7x3 inch paper pans, no greasing & flouring needed, (as seen in photo - see Recipe Notes below for ordering information), skip this step.
- In a medium-size bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Whisk until the cinnamon is visibly dispersed throughout (this is a good indication that the baking soda has been thoroughly combined, thus an even rise). Set aside.
- In a large bowl, mash bananas with the back of a fork until just lightly lumpy.
- With a rubber spatula, stir in melted butter, vegetable oil, vanilla extract, and banana flavour (if using) to bananas, blend until incorporated.
- Add sugar, and mix vigorously until smooth.
- Stir in flour mixture until combined.
- Pour batter into the greased and floured loaf pan, or evenly disperse between the three paper loaf pans.
- Top batter (loaf, or loaves) with finely chopped walnuts.
- Bake the 8-1/2 x 4-1/2 inch loaf on the center rack for 50-55 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of the banana bread. Bake the paper loaf pans on a baking sheet 30-35 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center loaf.
- Allow loaf to cool in pan for 15 minutes, then invert pan to remove. Let cool completely, then wrap tightly with aluminum foil.
- Allow paper loaves to cool completely in paper pans, then wrap in clear cellophane bags, sealed with twist ties or ribbon, or wrap in plastic wrap.
Recipe Notes
