Banana-Walnut Loaf

AAT — Sun, 07 Mar 2021 12:59:23 +0000

What better way to enjoy those bananas that have peaked?! This classic & true recipe is rich, moist, and intensely banana. Make it your own by adding raisins, pecans, coconut, chopped pineapple…butterscotch or chocolate chips take it to another level. Or with whatever you prefer.

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.

CourseBread & Rolls, Snacks
CuisineAmerican
KeywordBanana, Banana Bread, Banana-Walnut Bread, Quick Bread

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

For the 7”x3” brown paper loaf pans used in this recipe, click HERE

vegetable oil (or peanut oil – Aubrey About Town

Banana-Walnut Loaf