Banana Nut Bread
Banana Nut Bread
I can’t seem to get enough of banana bread! It makes a great snack, dessert, or quick morning breakfast. This recipe contains walnuts, although you can substitute with other nuts like pecans or choose to leave them out. Just remember to always use nicely ripen bananas, they’ll give your loaf a much better taste.
Makes 1 loaf.
Ingredients
3 large ripe bananas
1 ½ cups all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
2 large eggs
¾ cup firmly packed golden brown sugar
6 tablespoons unsalted butter, melted
½ cup whole milk
½ cup chopped walnuts (optional)
Directions
Preheat oven to 350F (180C) and butter a 9-by-5-inch loaf pan.
In a small bowl, mash the bananas. In a separate bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, salt, nutmeg, and nuts (just remember to keep a handful of them if you want to top the loaf in the end). Set aside.
In a large bowl, whisk the eggs until blended and stir in the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternately with the bananas and fold in with a rubber spatula until just incorporated. Be careful not to overmix!
Pour the batter into the prepared loaf pan. Toss any extra nuts on top. Bake for about 55 -60 minutes and when until a toothpick inserted into the center comes out clean. If the loaf looks like its getting too brown along with the nuts, you can carefully place tin foil over it for the last 15 minutes.
Let cool in pan for 5 minutes before removing it on a wire rack.
Serve either warm or cool.
This looks REALLY yummy! I have a couple of bananas in the freezer… I may have to see about getting another ripe one so that I can try this out.
Oh and if you have any other recipes for whole wheat flour, I’m happy to hear about them. My husband managed to accidently buy whole wheat flour instead of the regular stuff TWICE! So I have two full bags to use eventually… ha ha
BTW, really enjoying your blog.
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I’m glad you like this recipe along with the site!
I actually find that whole-wheat flour sometimes works better than all-purpose white flour for certain recipes.
I added the whole-wheat flour to the banana bread to make it denser and to add texture.
Whole-wheat flour is especially good with breads recipes (ensures it doesn’t rise too quickly). Just be careful not to use it in recipes that need a certain amount of “fluffiness” to them. It will make the batter very heavy.
I think I have a few good bread recipes that have whole-wheat flour in them. I’ll sent them to you shortly.
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Do you have a recipe for Dabuschka Cake May be spelled wrong
A specialty cake I think it is
Thank you
Lennis
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Hi Lennis,
Thanks for your note. I not sure about the term dabuschka cake. Do you mean golden galuska (walnut and raisin layer cake) or dobos torte (chocolate layer sponge cake created by Jozsef C. Dobos)? Perhaps, could it be aranygaluska (golden dumpling coffee cake)? Is this a Hungarian dessert? Sorry. Hopefully, I can give you some insight.
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