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Banana Walnut Quick Bread

Kraft Memeber Recipe
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Makes: 1 loaf - 10 - 12 servings Total Time: 1 hr 30 min
Category: Breads Sub Category: Quick Breads

what you need
  • 3 very ripe bananas
  • 1 cup shelled walnut halves or pieces
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
make it
Preheat the oven to 350 degrees. Spray a 5-by-9-inch loaf pan with nonstick spray and line the bottom with a piece of parchment paper. Spray the paper, too.

Peel the bananas. Put them in a food processor fitted with the stainless-steel blade and puree them. Transfer to a bowl and set aside. Rinse and dry the food processor work bowl and blade.

Spread the walnuts evenly on a baking sheet. Toast them in the oven until fragrant and lightly browned, about 10 minutes. Remove them from the oven, transfer to a bowl and let them cool. Then, put them in the food processor with the blade and pulse until coarsely chopped. Set aside.

In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

Put the eggs and the sugars in the bowl of a stand mixer or in a large mixing bowl. Beat with the stand mixer or a hand-held mixer at high speed until the mixture is thick and forms a ribbon when a spatula is dipped in and lifted out, 2 to 3 minutes. Add the bananas, milk, oil and vanilla and beat briefly, until thoroughly blended. Scrape down the sides of the bowl. Beating at low speed, add the flour mixture in three portions, beating until blended and scraping down the bowl after each addition. With a spatula, fold in the walnuts.

Scrape the batter into the loaf pan. Bake until a wooden toothpick or other cake tester inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.

Remove the pan from the oven and leave the loaf to cool in the pan for 10 minutes. Then, invert the pan onto a wire rack and unmold the loaf. Leave to cool completely (if you can resist) before slicing with a serrated knife.
Notes
Wolfgang Puck Recipe
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