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Recipe

Double Banana-Walnut Bread

Scott Phillips

Yield: Yields one loaf

Servings: 10

Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.

Ingredients

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1/2 tsp. freshly grated nutmeg
  • 2/3 cup chopped toasted walnuts
  • 1/2 cup diced bananas
  • 1/2 cup whole milk
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 cup mashed overripe bananas
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
  • Confectioners’ sugar for dusting

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 65
  • Sodium (mg): 320
  • Carbohydrates (g): 47
  • Fiber (g): 2
  • Protein (g): 6

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.
  • In a medium bowl, combine the milk, eggs, and vanilla. Add the mashed banana and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Reviews

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Reviews (8 reviews)

  • MortG | 07/09/2020

    The first time I made this, the walnuts turned out to be rancid. Not a fair test. So I made it again, this time using fresh nuts. This time, I guess I didn't bake it enough -- the center wasn't baked through; it was more of a custard. If I make this again, I'll make sure the cake tester comes out dry, not just clean. (But I probably won't make it again.)

  • Bauer41 | 03/12/2020

    I have made many Banana Bread recipes through the years. I have finally found one that meets all my expectations as to what banana bread should be. This is delicious! I cannot stop passing the bread on my kitchen counter without cutting a thin slice. It’s addictive. I must have eaten a fourth of it so far. My husband better hurry up if he wants some of it.

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