Banana Walnut Breadby Divina P in User Contributed
Soft, moist and crunchy.
- Serves: 10 to 12
- Active Time: 30 mins
- Total Time: 1 hr 30 mins
- Comments: 10
- Views: 6697
- Success 63%
To start the banana walnut bread, first preheat oven to 350 degree Fahrenheit (180 degree Celcuis).
Grease the bottom and sides of a pan with butter. (9 by 5-inch loaf pan; 3 inch deep). Dust with flour, tapping out excess.
Spread the walnuts on a baking sheet and toast for about 7-8 minutes or until lightly toasted.
To begin the batter, melt the butter over low heat until melted. Set aside until cool. Then, peel the bananas and mash it with with a fork.
In a medium bowl, lightly beat the eggs, add the yogurt, the cooled melted butter and the mashed bananas. Whisk until the mixture is combined.
In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and toasted walnuts.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.
To bake the banana bread, scrape batter into prepared pan.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Place on a wire rack to cool and then remove the bread from the pan.
Slice into 3/4 inch thick. Serve warm at room temperature.
Wrap leftover banana bread with foil or plastic wrap and store in the fridge or freezer.