BANANA WALNUT LOAF
Steps:
- Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, use a spatula to mix together all of the ingredients except the walnuts. There is no need for mixing the wet ingredients first or sifting the dry ingredients together. (I told you this was easy!)
- Once a batter has formed, add the walnut pieces and fold into the batter.
- Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan's corners.
- Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
- Cool completely on a cooling rack before slicing.
Nutrition Facts : Carbohydrate 45 g, Protein 5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 289 mg, Fiber 2 g, Sugar 25 g, Calories 322 kcal, ServingSize 1 serving
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
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).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
BANANA LOAF
Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.
Provided by dakota kelly
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
- In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 40.1 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 298.7 mg, Sugar 20.5 g
BANANA-WALNUT LOAF
You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
EASY BANANA WALNUT LOAF
Steps:
- Preheat oven to 375 F. Thoroughly grease a 9-inch loaf pan.
- Combine flour, baking powder, baking soda, salt, 5-spice powder and walnuts.
- Mash the bananas. Stir in the melted butter.
- Beat the eggs. Add sugar and continue to beat till dissolved. Stir in vanilla. Add mixture to the bananas.
- Fold the wet ingredients into the dry ingredients till combined and all the flour is mixed. Do not over-mix the flour as it will result in a tough bread. A lumpy batter is alright.
- Pour the batter into a greased 9" loaf pan. Bake at 350F for 45-50 min or until a toothpick inserted into the center comes out clean.
- Allow to cool on a wire rack. Best eaten warm and with milk.
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
BANANA & WALNUT CAKE.
Soft fluffy Walnut and Banana cake, not to sweet and just right!
Provided by norikoneko
Time 55m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
- Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
- Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
- Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
- When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
- You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)
BANANA WALNUT LOAF WITH EASY BANANA FROSTING
My family loves banana cake, loaf, bread, muffins lol you name it. This is a very moist loaf, sort of a cross between bread and cake. Its great all on its own but my mom loves it with banana frosting. I made this frosting from a canned white frosting and banana extract. OMG it was insanely delicious. I put the cake out on the...
Provided by Deneece Gursky
Categories Breads
Number Of Ingredients 12
Steps:
- 1. Using mixer cream butter till fluffy. Add sugar to this and blend well. Add eggs one at a time mixing well in between each egg.
- 2. In seperate bowl sift flour, baking soda and salt.
- 3. Add a third of the dry mix and a third of the mashed banana to the creamed butter mix, blending well. then repeat this until all dry mix and bananas are blended into creamed butter mixture.
- 4. Now add your vanilla and blend in. Then blend in sour cream or yogurt (i used sour cream) gently until well mixed. Add cinnamon and blend into batter. Now fold in walnuts.
- 5. Using a non stick loaf pan sprayed with non stick cooking spray (or lined with parchment paper) Pour batter into pan.
- 6. Place pan into preheated 350 degree oven. Bake for about an hour (checking after 45 minutes by inserting toothpick into center, if it comes out clean it is done. Top of bread should be firm not jiggly)
- 7. Allow to cool on wire rack.
- 8. Invert onto plate or tray and allow to cool completely. (you may have to run a butter knife gently around pan to loosen, and/or tap gently on bottom. make sure cake is cooled so it doesnt fall apart when inverted)
- 9. Empty 1/2 to 3/4 can of white icing into a small bowl. Add banana extract and stir until completely blended. taste frosting and add additional extract until it is the flavor you desire. Frost top of cake with banana frosting. (it may drizzle down sides)
- 10. Enjoy with a cup of coffee, iced coffee or maybe a scoop of ice cream (i like banana or vanilla)
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
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.
EASY BANANA CAKE RECIPE
Easy Banana Cake - this fluffy and moist sheet cake is has a light mascarpone frosting on top and it ready in under 30 minutes! A perfect cake to use all those overripe bananas.
Provided by Julia Foerster
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together at medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs, mashed bananas, buttermilk, and vanilla extract. Mix at low speed until combined.
- In a small bowl combine flour, baking soda, and salt.
- Add flour mixture in three additions to the wet mixture, mix just until combined.
- Pour batter into the baking dish and bake for 20-25 minutes. When the cake is done a skewer inserted in the middle should come out clean with only a few crumbs attached. Let the cake cool down completely before frosting it.
- To make the frosting, beat together butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
- Add vanilla extract and mascarpone and beat until blended. Frost cooled cake.
Nutrition Facts : Calories 307 kcal, Carbohydrate 41 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 56 mg, Sodium 145 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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4.9/5 (209)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 257 per serving
- In a large bowl, mix butter into the mashed bananas, using wooden spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over0mix, the lumps will work themselves out.
- Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
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5/5 (3)Total Time 1 hrCategory Home BakingCalories 164 per serving
- Preheat oven to 180C/350F and grease a 20cm x 12.5cm / 8” x 5” loaf tin. I usually just spray a couple of times with low cal cooking spray and spread that around with a piece of kitchen towel. Line the tin with greaseproof paper allowing it hang over the edges.
- Sift all of the dry ingredients, the flours, bicarbonate of soda, salt, baking powder, cinnamon, sugar and walnuts into a large mixing bowl, or stand mixer bowl.
- In a separate bowl, add the wet ingredients by mashing the bananas first with a potato masher or fork, then add the yogurt, eggs and oil then mix together.
- Pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together either using the stand mixer paddle attachment or a spatula.
BANANA, RASPBERRY AND WALNUT LOAF - HEALTHY FOOD GUIDE
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4.5/5 Total Time 1 hr 20 minsCategory BakingCalories 163 per serving
- 1 Heat oven to 180°C. Grease a 9cm x 19cm x 5.5cm loaf pan and line with baking paper.2 Set a medium saucepan over a low-medium heat. Add dates to pan with 1 cup water and simmer for 5 minutes, or until dates soften and start to break down. Remove saucepan from heat.
- 3 Combine flour, baking powder, cinnamon and walnuts in a large bowl. Add date mixture, mashed banana, vanilla extract and eggs. Stir until almost combined. Fold raspberries through mixture.
- 4 Spoon mixture into prepared pan. Smooth surface with the back of a spoon, scatter with extra nuts and bake for 1 hour and 10 minutes, or until a skewer inserted into centre of loaf comes out clean.
- 5 Leave loaf to cool in pan for 30 minutes. Turn out and transfer to a wire rack to cool completely. Slice loaf evenly and serve.
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Reviews 16Servings 8Cuisine AmericanCategory Dessert or Breakfast
- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray and line with parchment paper.
- Mix together the butter and the sugar until combined. Add in the the eggs and whisk until completely combined and the mixture is smooth. Pour in the milk and vanilla. Whisk into the batter until smooth.
- Add in the mashed bananas and mix into the batter. Add in the flour, baking soda, and salt. (Alternatively, you can whisk together all of the dry ingredients together in a separate bowl and then add into the wet ingredients). Using a rubber spatula, gently stir, or fold into the batter, until the ingredients are just barely combined and no more flour is visible.
- If adding chopped pecans or walnuts (or chocolate chips), using a rubber spatula, fold into the batter. Pour the batter into your prepared loaf pan and spread the batter to make smooth. Bake for about 1 hour (or until a toothpick or tester inserted comes out dry).
CHOCOLATE BANANA DREAM CAKE LOAF - THE BAKING CHOCOLATESS
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4.6/5 (21)Servings 8Cuisine AmericanCategory Breakfast, Dessert, Snack
- Preheat oven to 350F. Grease and flour a 9" x 5" loaf pan or line with parchment and spray with non-stick spray. Set aside.
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Reviews 4Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 350° F. Spray a 9” x 5” loaf pan with baking spray or line with parchment paper. In a medium sized bowl combine the banana, oil, eggs, sunflower butter, and vanilla extract. Mix well.
- In another bowl whisk the flour, sugar, baking powder, baking soda and salt lightly. Add the wet ingredients into the dry ingredients and mix just until combined.
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SUPER-EASY BANANA LOAF - SUPERGOLDEN BAKES
From supergoldenbakes.com
Ratings 3Calories 158 per servingCategory Cake
- Add all the ingredients to your food processor in this order - banana, oil or melted butter, eggs, vanilla extract and weetabix (if using).
- Pulse until the ingredients combine and then process on high speed until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
BANANA LOAF CAKE - BEST RECIPES UK
From bestrecipesuk.com
Cuisine BritishCategory Baking Days, Cake TimeServings 10Total Time 1 hr
- Preheat the oven to 180°C/160°C Fan/Gas mark 4 and grease a 23cm x 13cm loaf tin with butter.
- Place the butter, light brown sugar and cinnamon in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly and slowly add to the mixture while mixing on high speed.
- Mash the bananas and add to the cake mix, followed by the chocolate and the walnuts. Sift the flour and bicarbonate of soda together and add to the cake mix on a low speed until combined. Pour the mixture into the loaf tin and bake for 35-40 minutes. Take out and leave to cool.
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