Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.

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Name: Banana Walnut Bread
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 2 large eggs at room temperature; 1/2 teaspoon vanilla extract; 1/2 cup unsalted butter at room temperature, plus more for preparing the pan; 1 cup sugar; 3 very ripe bananas peeled, and mashed with a fork (about 1 cup); 1/2 cup toasted walnut pieces

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INGREDIENTS

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs ; at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter ; at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas ; peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

loaf

INSTRUCTIONS

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NOTES

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Banana Walnut Bread

1 1/4 cups unbleached all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon fine salt 
2 large eggs at room temperature
1/2 teaspoon vanilla extract 
1/2 cup unsalted butter at room temperature, plus more for preparing the pan
1 cup sugar 
3  very ripe bananas peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F. 
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer. 
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

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Nutrition

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Serving Size: 1 loaf (1069g)
Recipe Makes: 1 loaf

Calories: 3120
Calories from Fat: 2693 (86%)

Amt Per Serving		% DV

	Total Fat 299.2g	399 %
	Saturated Fat 182.3g	911 %
	Monounsaturated Fat 79.5g
	Polyunsanturated Fat 13.7g
Cholesterol 1578.3mg		486 %
Sodium 58499mg		2017 %
Potassium 1839.5mg		48 %
Total Carbohydrate 99.2g		29 %
	Dietary Fiber 18.6g	75 %
	Sugars, other 80.5g
Protein 34.2g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3120

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