Name: Banana Nut Bread
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 3/4 c. raw, unsalted walnuts, divided -; Cooking spray -; 1 1/2 c. (180 g.) all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. ground cinnamon -; 1/2 tsp. kosher salt -; 2 large eggs -; 3/4 c. (150 g.) dark brown sugar -; 6 tbsp. unsalted butter, melted, cooled -; 2 c. (460 g.) mashed ripe bananas (from about 4 large) -; 2 tsp. pure vanilla extract -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Banana Nut Bread

1. 1 3/4 c. raw, unsalted walnuts, divided -

2. Cooking spray -

3. 1 1/2 c. (180 g.) all-purpose flour -

4. 1 tsp. baking soda -

5. 1/2 tsp. ground cinnamon -

6. 1/2 tsp. kosher salt -

7. 2 large eggs -

8. 3/4 c. (150 g.) dark brown sugar -

9. 6 tbsp. unsalted butter, melted, cooled -

10. 2 c. (460 g.) mashed ripe bananas (from about 4 large) -

11. 2 tsp. pure vanilla extract -

How to cook deliciously - Banana Nut Bread

1. Stage

Place a rack in center of oven; preheat to 325°. Spread 1 1/2 cups walnuts on a rimmed baking sheet. Bake until fragrant and golden in the center, 8 to 10 minutes. Let cool, then coarsely chop; set aside. Finely chop remaining 1/4 cup raw walnuts; set aside separately.

2. Stage

Increase oven temperature to 350°. Grease an 8 1/2"x4 1/2" metal loaf pan with cooking spray and line with parchment, leaving an overhang on both long sides. In a medium bowl, whisk flour, baking soda, cinnamon, and salt until combined.

3. Stage

In a large bowl, whisk eggs, brown sugar, and butter until smooth. Add bananas and vanilla and whisk until well combined (batter will be slightly lumpy). Fold in dry ingredients until incorporated, then fold in reserved toasted walnuts.

4. Stage

Pour batter into prepared pan; smooth top with a rubber spatula. Scatter reserved raw walnuts down the center.

5. Stage

Bake bread until risen, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes.

6. Stage

Let cool in pan at room temperature, about 1 hour. Using parchment overhang, lift bread out of pan and slice.