Banana Loaf And Walnuts Recipes

BANANA & WALNUT LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
• In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
• Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

BANANA WALNUT BREAD WITH OLIVE OIL

Steps:

• Preheat the oven to 325 degrees F.
• In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
• Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
• Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
• Lightly oil a non-stick a 9 x 5 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
• Bake in the 325 degrees F heated-oven. After 50 minutes or so, test by inserting a toothpick in a few places. If only a couple moist crumbs cling to it, remove it from the oven. If it needs a little more time, give it 5 more minutes or so.
• Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!

WALNUT & BANANA LOAF

Steps:

• Preheat the oven to 170°C/325°F/gas 3.
• Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
• Meanwhile, quickly peel and mash up the bananas, so you've got a mixture of smooth and chunky.
• Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
• Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
• Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
• Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it's ok if it's a bit scruffy).
• Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it's cooked, poke a skewer into the middle - if it comes out clean, it's done, if not cook for another few minutes.
• While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
• Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
• Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you've got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
• Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.

BANANA-WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

BEST BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Grease a loaf pan (9x5 inch loaf pan).
• Add the walnuts on a rimmed baking sheet, slide in the oven and toast until fragrant, 5 to 10 minutes. Let cool.
• In a large bowl, combine the flour, walnuts, brown sugar, baking soda and salt. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter and vanilla with a spoon. Add rum, if using. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the loaf pan.
• Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let cool the banana bread in the pan for 5 minutes. Remove from the loaf pan, slice and serve warm.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
• In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
• In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
• Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
• Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

BANANA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
• In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

BANANA WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray. Set aside.
• In a large mixing bowl, use a spatula to mix together all of the ingredients except the walnuts. There is no need for mixing the wet ingredients first or sifting the dry ingredients together. (I told you this was easy!)
• Once a batter has formed, add the walnut pieces and fold into the batter.
• Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan's corners.
• Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
• Cool completely on a cooling rack before slicing.

BANANA AND WALNUT LOAF

Steps:

• First sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, lard, egg and caster sugar. Now, using an electric hand whisk, mix to combine all the ingredients for about one minute until you have a sandy texture. Then in a separate bowl mash the bananas to a pulp with a large fork and briefly whisk them into the cake mixture. Now fold in the chopped walnuts and orange and lemon zests. Spoon the cake mixture into the prepared tin, level it off on top with the back of the spoon and sprinkle with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for approximately 1 hour 10 minutes. Leave the cake in the tin for 10 minutes, then turn it out onto a wire cooling rack. Store in an airtight tin in its liner.

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.