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BANANA NUT BREAD Recipe

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This recipe for BANANA NUT BREAD is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. coarsely chopped walnuts (3 oz.)
1 1/4 c. unbleached all-purpose flour
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1 c. sugar
2 large eggs
½ c. canola oil
3 medium overripe bananas, mashed (1 ¼ cups)
1 tsp. pure vanilla extract
Directions:
Directions:
Preheat the over to 350 degrees F. Coat a 9x5" loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5-8 minutes, or until fragrant; let cool.

In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.

Pour the batter into the prepared pan and bake in the middle of the oven for 50-60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.
Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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