Banana Walnut Bread is a true American recipe that appeared in a Pillsbury recipe book in 1933 (without the nuts). With a follow-up release in the original Chiquita’s Banana’s Recipe Book, the Banana bread gained more acceptance in 1950. So whenever I have over-ripe bananas at home, this cake is the first thing that comes to mind.
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 ¼ white flour
- 1 tsp baking soda
- ½ tsp baking soda
- 2 large eggs, room temperature
- 1 cup sugar
- ½ cup unsalted butter, room temperature
- ½ tsp vanilla extract
- 2 very ripe bananas, mashed with fork
- 1 cup toasted, chopped 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 soda 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 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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