Banana Walnut Bread

April 12th, 2016

Banana Bread with Walnuts 2

I have tried many Banana Bread Recipes.  I have to say this is my favorite so far. Even David, who is not fond of banana bread, ate two pieces one right after another,  saying how moist it was.  Since we have returned from Florida, it has been a marathon clean-up of our property. We always love returning to the greening trees and blossoming bushes. But the leaves on the roof, the gutters and the yard always challenge us.

The colder weather has also been a concern.  I have held off purchasing many flowering baskets or putting out pots of herbs. They do say that you should wait for Mother’s Day before putting out flowers to avoid the possibility of frost or freeze.

 

 

Wizard

I did buy one pot of flowers in an old bucket that I have been carrying in and out of the house during cold nights.  It is sitting on the stump of a tree that we had taken down over the winter.  You can see our wizard carving in the background.  The Grandchildren love the wizard and it is featured in one of the children’s books that David has written; Rachel and The Wizard of Lake Lure.
Banana Bread with Walnuts 1V

This banana bread is just right with a cup of coffee or tea on these cool Spring mornings.  The cinnamon and vanilla add just the right flavor notes with the bananas.  The walnuts are also a nice touch.  If you want a healthy boost, you can add chia seeds and hemp hearts.  They are barely detectable but good nonetheless.  My DIL adds them to all of her sweet breads, muffins and pancakes.

Banana Bread with Walnuts 3 close

I hope you are enjoying this Spring awakening as much as I am.

BANANA WALNUT BREAD

3/4 cup coarsely chopped walnuts, toasted
1/2 cup white whole wheat flour (King Arthur)
3/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon Chia seeds, 1 tablespoon Hemp hearts (optional)
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.  Coat a 9-by-5-inch loaf pan with cooking spray.

In a medium bowl, whisk the flour with baking soda, cinnamon, salt and Chia seeds and Hemp hearts if using.  In another bowl, combine the sugars, eggs and oil and beat at high speed until light-colored and creamy.  Add the mashed bananas and vanilla and beat until smooth.  I did this in my Kitchen Aid Mixer.  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.

Printable Recipe

19 responses to “Banana Walnut Bread”

  1. Larry says:

    Sounds great Penny and it is something I really like especially, with black walnuts – of course one must like the more powerful taste of them.

  2. Penny at the Comforts of Home says:

    I love banana bread and yours sounds wonderful with the cinnamon! Can’t wait to see you tomorrow!

  3. Patty says:

    Making this very soon!

  4. If you two think it’s the best banana bread then that is certainly a good recommendation. When we had our cottage in Maine, May 3l was the safe date for us as well. I pushed it a few times and thought I was lucky but you never know.

    • Penny says:

      Maine is different from NC. LOL. But everyone’s time for planting is driven by the location. In Florida, you probably already have herbs in pots or in the garden. Enjoy your season Karen.

  5. Diana says:

    Oh, joy I have some ripe bananas just waiting for a new banana bread recipe and it is my grandson’s fave. Can’t wait to try it.

  6. Darla says:

    Penny, this Banana bread recipe looks similar to one I used for years, then misplaced. Can’t wait to try it! I’ve been bringing plants in and out of the garage for days now. It’s getting old. I usually wait till after Mothers Day to put annuals in the ground to be safe. Some of my flowering shrubs, especially hydrangeas, took a big hit from our recent hard freezes. Looking forward to my trip to NC soon. Heading to Harper’s Ferry today with my hubby for a quick overnight trip, then Emerald Isle on Friday and Cary next Tuesday. See you on Thursday. Weather next week will be WARM, finally!

  7. monique says:

    Love the chia addition AND your wizard..I had no idea your dear husband was an author:)
    I did just read Pat Conroy’s cookbook..loved it!

    • Penny says:

      I love the part in Pat Conroy’s cookbook about Nathalie Dupree. We were surprised last summer when we rented our rental cottage to a couple from Charleston. It turned out it was Nathalie and her husband! I was so in awe that I sputtered and gushed. We tried to leave them alone because I felt they wanted some privacy, but I sure wished I had talked more with her.
      David’s “Lake Lure Chronicles” series of 3 books sells well locally. Our Granddaughter Rachel is a local “celebrity”.

  8. Madonna says:

    Another yummy recipe Penny. This looks so tempting.

  9. What a pretty loaf Penny. Meakin loves banana bread. I should make this and surprise him. I remember now that David writes children’s books & if I remember correctly, they are beautifully illustrated too. I saw the pretty photos you put on Facebook of the lake. I know you both must be glad to be back home. I hate it that we’re missing spring this year. Not much of a “spring” in south Florida…
    Sam

    • Penny says:

      Thanks Sam. Yes, David’s books are illustrated by Carole Lang, a local watercolor artist. Spring at the lake is always beautiful. Wish you and Meakin were here in the mountains again.

Leave a Reply

Your email address will not be published.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.