BANANA BREAD WITH CHOCOLATE CHIPS AND WALNUTS
Provided by Marsha Klein
Categories Bread Chocolate Fruit Nut Breakfast Brunch Dessert Bake Christmas Valentine's Day Banana Walnut Fall Spring Winter Bon Appétit Rhode Island Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 9-inch loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
- Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
- Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.
BANANA BREAD WITH WALNUTS AND FLAXSEED
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.
- Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.
- Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack.
Nutrition Facts : Calories 236 g, Cholesterol 36 g, Fat 10 g, Fiber 4 g, Protein 6 g, Sodium 459 g
PINEAPPLE BANANA BREAD WITH WALNUTS
This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.-Grace Gibbons, Melbourne, Florida
Provided by Taste of Home
Time 55m
Yield 2 mini loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 216 calories, Fat 10g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA BREAD WITH CHOCOLATE CHIPS AND WALNUTS
Steps:
- Preheat the oven to 350°F. Butter and flour a 9 by 5-inch metal loaf pan. Whisk the flour, baking soda, baking powder, and salt in a medium bowl to blend. Combine the chocolate chips and walnuts in a small bowl; add 1 tablespoon of the flour mixture and toss to coat.
- In a stand mixer, beat the butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs 1 at a time. Beat in the mashed bananas, lemon juice, and vanilla. Beat in flour mixture.
- Spoon one-third of the batter into the prepared pan. Sprinkle with half of the chocolate-chip and nut mixture. Spoon another one-third of batter into the pan. Sprinkle with the remaining nut mixture. Cover with the remaining one-third batter. Run a knife through the batter in a zigzag pattern.
- Bake the bread until a tester inserted into the center comes out clean, about 1 hour and 5 minutes. Turn out onto a rack and cool.
BANANA BREAD WITH WALNUTS AND FLAXSEED
You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.
Yield makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Butter a 9 × 5 × 3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.
- Put the egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add the melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in the walnuts.
- Pour the batter into the buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in the pan on a wire rack. Unmold onto rack, and let cool completely.
BANANA BREAD WITH WALNUTS AND ORANGE ZEST
Dusting the top prior to baking with Demerara sugar, will make a caramelized topping. You can sub the pecans for the walnuts. Got this recipe from a Williams-Sonoma cookbook.
Provided by Marz7215
Categories Quick Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter and flour a 9X5 loaf pan.
- In a small bowl using a fork, mash the bananas. You should have 11/3 cups. In a separate bowl, stir together the all purpose flour, whole-wheat flour, baking powder baking soda, salt, nutmeg, orange zest and nuts, set aside.
- In a large bowl, whisk the eggs until blended. Stir the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternatively with the mashed bananas in 2 batches, beginning and ending with the dry ingredients, just until moistened. Be careful not to overmix!
- Pour the batter into the prepared pan smoothing the top with a rubber spatula. Bake for 55-60 minutes or until toothpick inserted into center comes out clean. If the top begins to brown too much, cover with a sheet of aluminum foil the last 15 minutes of baking.
- Transfer to a wire rack and let cool in the pan for 5 minutes. Turn out into wire rack and let cool completely, before slicing.
BANANA BREAD W/ CHOCOLATE CHIPS AND WALNUTS!!
Categories Cake Chocolate Dessert Bake Kid-Friendly Quick & Easy
Yield one 9-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.
BANANA BREAD WALNUTS
I made them with walnuts and pecans and both if you close your eyes and taste these you would think you just took a bite of banana bread!
Provided by Vegan Raw Ranch
Categories Dessert
Time 20m
Yield 5-6 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- 1. Place the walnuts in a medium size mixing bowl. Blend the bananas, raw honey, cinnamon and sea salt in a blender. Blend until smooth.
- 2. Pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. Spread this mixture on a Teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours.
- 3. Store Banana Bread Walnuts in a mason jar and enjoy on their own OR as cereal with almond milk.
Nutrition Facts : Calories 199.9, Fat 16, SaturatedFat 2, Sodium 30.7, Carbohydrate 14, Fiber 2.4, Sugar 8.6, Protein 4
MOIST BANANA BREAD WITH WALNUTS
Treat your weekend guests to homemade moist banana bread. This Moist Banana Bread with Walnuts has a surprise ingredient that makes it creamy.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 15 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix egg, bananas, MIRACLE WHIP and vanilla in large bowl until blended. Combine remaining ingredients in separate bowl. Add to banana mixture; stir just until moistened. (Batter will be lumpy.)
- Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
YOGURT BANANA BREAD RECIPE (WITH WALNUTS) - BUDGET BYTES
This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
- Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
- After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.
SOUR CREAM BANANA BREAD WITH CHOCOLATE, WALNUTS AN
Moist and delicious, with a hint of chocolate and sour cream.Source: unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- In the large bowl of mixer, beat together first 5 ingredients til mixture is blended. Add the flour, baking powder, baking soda, and salt all at once. Beat til blended. Don't overbeat. Stir in banana, chocolate and walnuts.
- Divide mixture between 2 greased 6 x 4 inch loaf pans. Place pans on cookie sheet and bake at 350 for 30 to 35 minutes or til cake tester inserted in center comes out clean. Allow to cool in pan for 10 minutes, remove loaves from pan and continue cooling on rack. Brush tops lightly with sour cream glaze. Makes 2 loaves
- Sour Cream Glaze: 1 Tbsp. sour cream 1/4 cup sifted powdered sugar 1/4 tsp. vanilla 2 Tbsp. finely chopped walnuts Stir together all ingredients til blended. The recipe for the bread can be doubled, making 4 loaves. The bread freezes well. Wrap in double thicknesses of plastic wrap and then foil. Remove wrappers while defrosting
STRAWBERRY-BANANA BREAD WITH WALNUTS
Very moist, chewy, and fruity bread, not to mention a bit healthier than the average sweet bread.
Provided by Abrux
Categories Banana Bread
Time 1h30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8.5x4.5-inch loaf pans and one 5.75x3-inch mini loaf pan with butter.
- Lightly beat eggs in a large bowl with an electric mixer. Add sugar, strawberries, bananas, yogurt, oats, oil, applesauce, and vanilla and beat until well combined. Let sit for 5 minutes to soak oats.
- Add flour, baking soda, cinnamon, salt, and nutmeg to the strawberry-banana mixture, beating just until combined. Stir in walnuts. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for mini loaf and 1 hour for larger loaves.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 27.3 g, Cholesterol 33.2 mg, Fat 9.6 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 118.7 mg, Sugar 12.4 g
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