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