* Exported from MasterCook *
Bread, Banana-Walnut
Recipe By :Ann Taylor Pittman
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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3/4 Cup buttermilk -- whole
1/2 Cup quick-cooking oats
6 ounces white whole-wheat flour -- (1 1/2C, 170g)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 Tablespoons packed light brown sugar
2 Tablespoons roasted walnut oil
1/4 Cup chopped walnuts -- (1 oz, 28g)
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 Tablespoons quick cooking oats
1 Tablespoon white whole wheat flour
1 1/3 Cups mashed very ripe bananas -- about 3 (10 3/4oz, 300g)
1 1/2 teaspoons vanilla extract
2 large eggs -- lightly beaten
3/4 Cup packed light brown sugar
1/4 Cup roasted walnut oil
1/2 cup chopped walnuts -- optional (2 oz, 56g)
Cooking spray
Jeff & Reggie's notes: We substituted 3/4C milk + 3T Saco cultured
buttermilk powder for the buttermilk and used all-purpose flour
instead of white whole-wheat. We used pecans instead of walnuts and
toasted them in the toaster oven, 300F for 3 minutes. We substituted
canola oil for the walnut oil and added 1/2 cups chopped nuts to the
batter - the original recipe only put them in the topping. The
topping had slightly salty spots but not unplesant, YMMV. Our loaf
baked 65 min. The bread is very good - we'll certainly make it again.
This easy banana bread recipe is healthy, nourishing, and incredibly
indulgent. Quick-cooking oats, tangy buttermilk, brown sugar, a
double nutty dose of chopped walnuts and walnut oil, and of course -
bananas - take this moist banana bread to a whole new level.
The secret to this banana bread's deep, nutty flavor is roasted walnut oil.
Note: If you would rather, though, you can use regular walnut oil
for more subtle walnut notes. Freeze extra slices of banana bread
with wax or parchment paper between them. Reheat in the toaster oven
on dark toast setting, or broil 1 to 2 minutes per side.
Active: 15 Mins
Total: 1:35
Serving: 1 slice
Preheat oven to 350F. Stir buttermilk into 1/2C oats in a bowl; let
stand 10 minutes.
Place 6 ozs (1 1/2C,170g) flour in a bowl. Stir in baking powder,
baking soda, and 1/2 teaspoon kosher salt.
Combine 3 Tbsp sugar, 2 Tbsp oil, nuts, cinnamon, 1/8 teaspoon kosher
salt, 3 Tbsp oats and 1 Tbsp flour in a small bowl.
Add bananas, vanilla, eggs, and 3/4C brown sugar and 1/4C oil to
buttermilk mixture; fold in flour mixture. Spoon batter into a 9 x 5"
loaf pan coated with cooking spray. Sprinkle walnut streusel over
top. Bake at 350F until a wooden pick inserted in center comes out
clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes.
Remove bread from pan; serve warm, or cool completely. To remove from
pan and perserve the topping, cover the loaf with plastic wrap - just
enough to cover the bread and not stick to the pan. Place a rack on
top, invert, and remove the pan. Place a second rack on the upturned
loaf and invert again.
Cal 190, Fat 8g, Carb 27g, Sod 208mg, Fiber 2g, Pro 4g
S(Internet address):
https://www.cookinglight.com/recipes/banana-walnut-bread
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Per Serving (excluding unknown items): 216 Calories; 10g Fat (38.8%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 0315