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Banana Nut Bread

Source: Food & Wine
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Rating: 5   Reviews: 12 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 1 loaf
The walnuts are toasted just enough to remove their raw edge before being added to the batter.
3/4 cup coarsely chopped walnuts (3 ounces)
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2  teaspoon cinnamon
1/2  teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed (1 1/4 cups)
1 teaspoon pure vanilla extract
Banana Nut Bread Recipe at
Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.

In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.

Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 1 loaf
Calories: 273
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 34g
Sodium: 214mg
% Cal. from Fat: 49%
Cholesterol: 35mg
Protein: 4g
Spotlight Recipe Review See all 12 reviews »

Rating: 5
by: Christine, UT Reviewed: 01/12/2007
This is a really good bread! The cinnamon and walnuts make it a little more special then your basic banana bread recipe... Enjoy!!!
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