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You’ll Love Walnut Banana Bread

August 3, 2009 by Lois Britton 1 Comment

Walnut Banana Bread is such an American favorite. Even people who “don’t cook” will whip up a loaf of banana bread. For one thing, it’s a nice feeling to use the bananas that were forgotten on the counter rather than toss them Out. Adding to that good feeling, there are many ways to top your banana bread, butter, strawberry cream cheese, Nutella, honey butter, peanut butter maybe. I often heat banana bread, but this time I may even try toasting it.

Walnut Banana Bread

This is something you can serve with tea or coffee, or even for breakfast. It’s sturdy enough to pack in a lunch and freezes well (not that that it will stay around that long!)

I’ve changed this basic recipe by using buttermilk (it gives a more golden color to the bread), using whole wheat flour & applesauce (so I can tell myself it’s healthy), and adding nuts to the top (they add a wonderful toasted flavor and crunch).

Smacznego!

Lois
Adapted from The New Pillsbury Family Cookbook

Print
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Banana Bread

  • Author: Polish Housewife
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 9 inch loaf 1x
  • Category: Bread
  • Cuisine: American
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Description

A easy quick bread, chocked full of walnuts


Ingredients

Scale
  • 1/4 cup butter, softened
  • 1/4 cup applesauce, unsweetened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (2 medium) mashed ripe bananas
  • 1/4 cup buttermilk (or milk soured with 1 t. vinegar)
  • 1 teaspoon vanilla
  • 1/2 cupwhole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 – 1 1/2 cups chopped walnuts

Instructions

  1. Preheat oven to 350
  2. In a large mixing bowl, cream butter, applesauce, and sugar
  3. Beat in eggs one at a time
  4. Stir in banana, buttermilk, and vanilla
  5. Add dry ingredients and 1/2 c. nuts
  6. Stir just until well combined
  7. Pour into a 9 x 5 greased loaf pan
  8. Sprinkle remaining nuts on top of batter
  9. Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean
  10. Remove from pan and cool completely before slicing

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Breads, Dessert

Previous Post: « Bigos (Polish Hunter’s Stew)
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Reader Interactions

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  1. Low Carb Banana Muffins (Paleo & Gluten Free) - Polish Housewife says:
    February 4, 2017 at 2:30 pm

    […] say this is the best banana muffin/bread I’ve ever eaten. That distinction belongs to this recipe. I missed the al dente quality that wheat flour and it’s gluten provide, and the way sugar […]

    Reply

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