Banana Walnut Bread

 

A comforting classic that is moreish and a great way to use up that ripen forlorn fruit hanging about your kitchen. 

Banana Walnut Bread

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1 cup sugar

1/2 cup butter

2 large eggs

1 1/2 cups mashed very ripe bananas (about 3 bananas)

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

extra chopped walnuts for the top

Heat oven to 350ºF. Lightly grease and flour 2, 8 inch loaf tins, or 1 loaf tin that measures 9 x 5 x 3 inches. Line the bottom with baking parchment.

Using a fork, mash the bananas in a bowl.

In another bowl combine the flour, baking soda, salt and walnuts.

In a large bowl mix together the sugar and butter. Stir in the eggs until will blended. Stir in the bananas, milk and vanilla; beat until smooth. Stir in the flour mixture until just moistened. Spoon the batter into the pans. Sprinkle chopped walnuts on top. 

Bake two 8 inch loaves for about 50 to 60 minutes or one 9 inch loaf 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool 10 minutes in pans on a wire rack. Loosen the sides of the loaves from the pans; remove from pans and place top side up on a wire rack. Cool completely. 

Applesauce, and Avocado Oil Banana Bread

I decided to make banana bread and play around with the ingredients a bit. I wanted to cut some of the fat, add healthy fat and keep it moist as ever. I omitted vegetable oil and used avocado oil and applesauce instead. By doing this it has accomplished all three. I usually add or should I say requested to add chocolate chips to any banana bread I am making. However this time I wanted to appreciate the flavour of the avocado oil. Even if it was minimal. Regardless, banana bread is generally sweet enough. The texture of this loaf is light, spongy, and very moist. I am quite pleased with my efforts in transforming this classic recipe.          

Applesauce, and Avocado Oil Banana Bread

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3 -4  ripe bananas, peeled and mashed

1/3 cup avocado oil

1/3 cup applesauce

2 teaspoons vanilla

2 eggs

3/4 caster sugar

1 cup  unbleached all purpose flour

1/2 teaspoon baking soda

1 teaspoon mixed spice

pinch of salt

Preheat the oven to 325ºF. Then grease or line, with parchment paper, a deep loaf tin. 

In a separate bowl blend the flour, baking soda and mixed spice. Set aside.

In a large bowl mash the bananas. Then add the avocado oil, applesauce, and vanilla. Stir together until blended. Then add the eggs, one at a time, beating after each addition. Pour in the sugar. Stir until all is blended. 

Add the dry ingredients all at once to the wet ingredients and blend together. Once the batter has come all together pour into the prepared loaf tin and bake for 50 - 60 minutes or until the top is nicely brown and a toothpick inserted comes out clean. Let cool on a wire rack. 

Notes: I have a loaf pan that is a bit longer than a regular loaf pan and deep so I used that. You can use regular all purpose flour. I just like to use unbleached.

My Week In Food

This week was the return of the banana bread. However this was not my usual late night baking but rather a rainy day baking. Rain plus baking equals smiling faces.  

The watercress soup hit the spot! Packed with vitamins this was the best side dish other than the usual salad. 

This was my take on a greek salad, Italian style! Loads of tomatoes, cucumber, red onion, red pepper and mozzarella cheese. All tossed in a homemade herbed dressing. 

Hummus is a staple in our household. Even when I go out to restaurants I eye and order this perfect appetizer for sharing. I roasted the chickpeas before blending everything together. 

And the ever bottomless pan of crumble. This time I made an apple, blueberry and strawberry crumble. Not as sweet as the rhubarb crumble. Probably because I added less sugar however still sweet and tangy and disappeared quite quickly! 

 Well these have been the highlights of another busy week. Only one week to go before I am off on vacation. Have a great weekend! - JW  

Late Night Baking

I followed the recipe for the vegan blueberry banana bread, I posted about last week, and I replace the blueberries with a cup of diced strawberries. Warm baked strawberries smell divine and are just as comforting. This version was equally good. Also very delicious! Although I do think I prefer the bread with blueberries. It has been raining steadily for  most of the morning with no signs of blue skies anytime soon so this makes for a lovely treat on a day like today. - JW 

Vegan Blueberry Banana Bread

Most of the time I luv to browse through my cookbook collection searching for promising recipes. However sometimes recipes just fall into my lap, as did with this one. A friend posted it and I just happened to be in the right place at the right time and voila! I had all the ingredients except the soy milk. Not a problem I went to the grocery store and bought some. This recipe came from a website called Fat Free Vegan Kitchen. It is a wonderful blog with many recipes. I am not vegan however I do like to try different recipes and do not mind eating vegan dishes. This recipe is absolutely delicious! And I can not stress that enough. For the recipe click *HERE* This recipe will probably replace all the other banana bread recipes I use. Also read the thread of comments for suggestions and substitutions. I will be making another loaf this time I will substitute the blueberries for strawberries. Enjoy the recipe and have a wonderful weekend! - JW 

Late Night Baking, Yesterday's Lunch and Snow!

Last night I managed some late night baking. Banana bread. One of the most comforting things one can imagine. As the kidlets laid in bed falling asleep, the house smelled delicious and inviting. I wonder what they dreamt about as the aura of banana bread wafted through the air.  

The recipe I chose was from Nigella Lawson's cookbook Nigellissima, her breakfast banana bread. The only thing I didn't add was the instant espresso powder instead I added mini organic chocolate chips. Trying this new recipe I had to try it straight from the oven. Very hot, the loaf was dense however light and very moist. It is suggested to serve it with mascarpone sprinkled with cinnamon sugar on top. That would make it rich and decadent. Having it plain suited me fine. I did get to thinking that a good smattering of almond butter would be just as nice.

I checked Nigella's website to find the recipe unfortunately it is not posted there. I did find another banana bread recipe, to which I have made. One of the ingredients is dark rum and as I recall it was delicious too. The recipe does ask for walnuts. I omitted those. To try that recipe visit her website nigella.com  and search for banana bread recipes.

Yesterday I made this salad for lunch and it was a bit premature on my part. We woke up to more snow! Making banana bread last night and I will be making ham and pea soup this afternoon is right on the mark.

I always serve a kale salad with most meals. This one came with all the trimmings. Radishes, tomatoes, cucumber, slices of oranges, goats cheese and slices of hard boiled eggs. I didn't really time myself however I think it took me about 7 minutes to make. Everything was on hand. Ready and waiting to be chopped. As the egg boiled away I prepared the veggies and fruit. The salad dressing was made the day before and consisted of avocado oil, raspberry wine vinegar, summer savoury, pepper, freshly grated orange rind and a bit of grainy mustard. Simple and fresh. Despite the snow I will not let it deter my summery thoughts I will be having another salad for lunch. Have a great weekend everyone! - JW