Tuesday, June 08, 2010

Cinnamon Walnut Banana Bread

I know June isn't synonymous with banana bread but, as I reached to grab some sherbet from the freezer last night, several bananas-on-ice stared back at me, asking, "When are you going to use us up?"

Well, fine: ask and ye shall receive.

I've baked this recipe before, with fantastic results, but I wanted to play around a tiny bit. Cinnamon and walnuts (toasted to enhance the flavor) are a lovely addition, but there's no reason you couldn't play more. If I'd had pecans on hand, I would have used them. What about swapping the cinnamon and walnuts out for cardamom and pistachios? Mmmm, that would be tasty.

As it is, though, I'm very happy with my Cinnamon Walnut Banana loaf. I can hear the bananas calling again: "Don't you think it's time for another slice?"

Why, yes. Yes, I do.

Cinnamon Walnut Banana Bread
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup fat free milk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup walnuts, chopped and toasted

Preheat oven to 325-degrees. Lightly grease 8 1/2 by 4 1/2 by 2 1/2-inch pan and dust with flour.

In the bowl of a stand mixer fitted with a paddle attachment, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, milk, oil and vanilla. Sift flour, baking powder, baking soda, salt and cinnamon over mixture and mix until just blended. Stir in nuts.

Transfer batter to prepared pan and bake until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

4 comments:

Lalita said...

Seems very delicious


Schenectady NY Italian Food

Tracy from Rah Cha Chow said...

I've got a freezer full of uneaten bananas. I'll have to grab a few and try this recipe. Happy new year!

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Roberthussy said...

Let me to you, this banana bread is like the gift to yourself that just keeps on giving. It’s cheap to make, soooo easy to whip up, uses mushy bananas that would otherwise be headed to the trash bin, and you get a week’s worth of breakfast out of it! You just can’t lose, can ya? I love-love-love the kick of cinnamon – the loaf still has that mellow base that banana bread is all about, but with a touch of spice at the end. I like to sprinkle some on my slices that I’m snacking on. So delish.




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