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Categories:
walnuts flour whole wheat flour sugar baking powder baking soda salt eggs mashed ripe bananas butter vanilla
Viewed: 11 - Published at: 6 years agoIngredients
- 1 cup coarsely chopped walnuts
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 8 tablespoons (1 stick) butter, melted, or 1/2 cup corn oil or canola oil
- 1 tablespoon vanilla extract
Method
- Position the oven racks so that they are evenly spaced and one rack is in the center of the oven.
- Preheat the oven to convection bake at 325F for a 9 1/2 x 5 1/2-inch loaf, or 350F for 5 3/4 x 3 1/2-inch loaves.
- Spread the nuts on a baking sheet and toast in the oven as it preheats for 5 to 8 minutes or until fragrant.
- Cool them.
- Grease and flour one large or three small loaf pans.
- Mix the flours, sugar, baking powder, baking soda, and salt in a medium bowl.
- Add the eggs, bananas, butter, and vanilla and with a hand mixer, beat until the batter is smooth.
- Stir in the nuts.
- Pour into one large or three small pans.
- Bake in the center of the oven for 50 to 55 minutes for the large loaf, 35 to 45 minutes for small loaves, or until a wooden skewer inserted into the center of the loaf comes out clean and dry.
- Remove the bread from the oven and let it stand in the pan for 5 minutes; loosen the edges with a knife, and turn the bread out of the pan to finish cooling on a wire rack.
