Banana Nut Bread Recipe

Banana Nut Bread Recipe 

Ingredients:
1 cup walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoonbaking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract




Directions for Banana Bread:
Preheat oven to 350 degrees F and place oven rack to middle position. 
Butter and flour (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. 
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan

Streusel Topping:
¼ cup all-purpose flour
1/3 cup firmly packed light brown sugar
2 tablespoons unsalted butter, chilled, cut into small pieces
1/3 cup walnuts or pecans, finely chopped, untoasted
In a small bowl, combine flour and brown sugar. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in nuts. Sprinkle streusel topping evenly over the batter BEFORE baking. 


Baking
Place in oven set at 350 degrees. Bake for 55-60 mins until bread is golden brown and a  toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. 


Powdered Sugar Glazed topping: 
1 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
1 1/2 to 2 tbsp. milk
1/8 tsp. salt




Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool cake. Yields: About 1/2 cup.



Enjoy:
Serve warm or at room temperature. 
This bread can be frozen.
Makes 1 – 9 x 5 x 3 inch loaf.
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