Breads/Muffins/Cakes

Walnut Banana Bread

I’m a lover of banana bread! If I had to pick my top favorite baked bread, I would pick banana bread as my first and pumpkin bread comes second. Everytime I have overripe bananas on my countertop, I make banana bread or muffins! It’s the perfect way to use up those ripe bananas instead of throwing them away! The spottier the banana, the better!

This time, I added some walnuts in the batter AND on top! I like different textures so the walnuts gave it in a nice crunch and a kick of nutty flavor! I’m definitely a fan! Walnuts are a great source of monounsaturated fats, polyunsaturated fats and antioxidants 🙂 They may also improve brain health and can help prevent heart disease and cancer!

Baking and cooking gets my mind off studying and working on my dietetic internship apps. It’s the best stress reliever. It’s relaxing to me! Dietetic internship apps have been killing me. Trying to balance work, instagram & working on apps has been giving me a packed schedule. I sleep around 1am everyday and wake up at 7am. That’s been my life for the last couple months and I feel like a zombie sometimes.

This difficult season will be over soon. Overall, I know it’s stressful but I place all this in God’s hands because He provides! I rest in His amazing ability to control all things & the peace He provides my heart.

So here’s to banana bread! Walnut banana bread which is oh so delicious and you would need to make so taste so yourself! 😀

Processed with VSCO with 4 preset


Recipe Yields: 2 loaves
Prep Time: 15 minutes /  Cook Time: 40 – 45 minutes / Total time: 55 minutes – 1 hour

Ingredients:

  • 1 1/2 cup mashed bananas (about 3 medium bananas)
  • 1/3 cup vanilla bean ghee butter*
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup + 1/4 cup walnuts (1/2 in batter, 1/4 on top)

Directions:

  1. Preheat your own to 350 F.
  2. Line your 2 loaf pans with parchment paper.
  3. In a medium bowl, combine together mashed bananas, ghee, maple syrup & eggs.
  4. In the same bowl, add flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. Mix until combined and gently fold in 1/2 cup walnuts.
  6. Divide mixture into 2 separate loaf pans.
  7. Top each loaf with remaining walnuts.
  8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Leave the loaves in the pan for 5 minutes before placing on a cooling rack to completely cool.

*Regular butter works as a replacement of ghee*

The banana bread will last 3 days on the countertop, 7 days in the refrigerator or up to 3 months in the freezer.

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