Banana Walnut Cake Bread W The Crockpot Food

BANANA WALNUT BREAD

Steps:

• 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.

BANANA WALNUT CAKE

Steps:

• Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
• Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
• Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
• Pour batter into 2 greased and floured 8-inch round or square baking pans.
• Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
• Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
• Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.

BANANA NUT BREAD FOR THE CROCK POT

Steps:

• Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)).
• In a large bowl, cream the butter until fluffy, and slowly add the sugar, eggs, corn syrup and mashed bananas.
• Beat until smooth.
• In a small bowl, sift together the flour, baking powder, baking soda and salt.
• Slowly beat the flour mixture into the creamed mixture.
• Add the walnuts and mix thoroughly.
• Pour into the bake pan and place in the slow cooker.
• Cover; cook on High for 2 to 3 hours.
• When the bread is done, remove the Bread 'N Cake Pan from the stoneware.
• Let cool, and turn bread onto a serving platter.

BANANA WALNUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 5 inch loaf pan with nonstick cooking spray and dust lightly with flour; set aside.
• Combine the Splenda and other dry ingredients in a large mixing bowl; set aside.
• Combine the mashed bananas with the oil, yogurt and extracts, mix well.
• Pour the banana mixture in the dry ingredeints; stir just until mixed, add the walnuts.
• Pour batter into prepared pan and bake in preheated oven for 40 to 55 minutes or until golden and the center is set.
• Turn out onto wire rack and allow to cool; cut into 8 generous servings and enjoy.

BANANA WALNUT LOAF (BREAD MACHINE)

Steps:

• All ingredients other than buttermilk should be at room temperature.
• Place ingredients in order indicated in pan. Select quick bread/cake cycle and medium crust and start machine.
• After batter has been mixed for 4 minutes, stir sides and bottom of pan with spatula to ensure complete mixing. Allow to continue mixing. If your machine permits pausing, remove kneading paddle before baking. Continue to conclusion of cycle.
• Remove bread from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.

MOIST BANANA WALNUT BREAD

Steps:

• Preheat oven to 325°F.
• Grease and flour a loaf pan.
• Cream the butter and sugar thoroughly.
• Add the bananas, eggs and vanilla; beat well.
• Sift together the flour, baking soda, and salt.
• Stir flour mixture into the banana mixture, alternating with the buttermilk.
• Add walnuts and mix well.
• Pour batter into prepared loaf pan.
• Bake at 325°F for 1 hour and 15 minutes.
• Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.

BANANA & WALNUT LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
• In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
• Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

WALNUT BANANA BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in nuts., Pour into a greased 9x5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BANANA & WALNUT ROLL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
• In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly.
• Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
• Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked.
• Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool.
• Filling:.
• Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
• Fill the cake:.
• Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.