This American banana bread (cake) recipe is for great use when you have over-ripe bananas in the house. Can be made with or without nuts, although Hazelnuts would be a good substitute.
Banana Walnut Bread
Category: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
This American banana bread (cake) recipe is for great use when you have over-ripe bananas in the house. Can be made with or without nuts. Hazelnuts would be a good substitute, or any other nuts that come to mind.
Ingredients
- 1 1/2 white flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 large eggs (1 whole egg and 1 egg yolk), room temperature
- 1/2 cup 5% Greek Yoghurt
- 1/2 to 1 cup sugar to your liking
- ½ cup unsalted butter, room temperature
- ½ tsp vanilla extract
- 1 tsp cinnamon
- 1/2tsp nutmeg
- 2 very ripe bananas, mashed with fork
- 1 cup toasted, chopped and roasted walnuts
- Vegetable oil for preparing the baking form
Instructions
- Heat oven to 350F.
- Prepare the baking loaf pan or Gugelhupf, wiping the inside with soft butter or vegetable. Drop ½ cup of Walnut on the bottom.
- Sift the flour, add baking soda, baking powder and salt in medium bowl, set aside.
- Combine eggs and vanilla extract and whisk in a small bowl.
- In another bowl mix the butter and sugar with a hand/stand mixer until fluffy.
- Gradually combine the egg mixture with the butter and yoghurt while mixing, then add the bananas. Remove the paddles.
- Add the flour mixture, stir with spatula, then the walnuts.
- Drop the dough into the prepared loaf baking pan or Gugelhupf and bake for about 55 minutes. Test with a toothpick.
- Let cool cake in the pan for 5 minutes, separate the edges with a knife.
- Turn upside onto a wire rack and cool completely.
- Cover with powdered sugar (optional)
Notes
Let cool and cover with powdered sugar if you like. Wrap with cling wrap to keep fresh.
Nutrition information
8
Serving Size:
1 slice
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