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Banana Nut Bread Recipe

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This recipe for Banana Nut Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ray Friedmann, Jr.
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
2 TBS grated orange zest
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt,
2 large eggs, beaten lightly
6 TBS unsalted butter, melted and cooled
1 tsp vanilla extract

Directions:
Directions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350F (175C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, orange zest and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
Makes one 9-inch loaf
Preparation Time:
Preparation Time:
30min
Personal Notes:
Personal Notes:
The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

 

 

 

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