Ingredients for banana bread are usually on hand

Robin McDaniel
Banana Walnut Bread can be a breakfast treat, an afterschool snack or a lunchtime dessert.

Banana Walnut Bread can be a breakfast treat, an afterschool snack or a lunchtime dessert.

When the bananas start getting too ripe to peel-and-eat, that usually means it is time to find the recipe for either banana pudding or banana bread!

Banana bread is a simple recipe to make, with ingredients to make it usually found in most pantries. This recipe is simple, yet is one of my favorites because it pretty much gives me success every time.

Bananas have great health benefits. They are a great source of potassium, contain no fat, no sodium or cholesterol, are easy to digest and are available all year long. And they are a great source of instant energy.

Banana Walnut Bread

1 1/4 cups plain all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 large eggs, room temperature

1 tsp. vanilla

1 stick margarine or butter, room temperature

1 cup sugar

3 very ripe bananas, peeled, mashed with a fork (will make about 1 cup)

1 small can ( 8 oz.) crushed pineapple

1/2 cup chopped walnuts

1/2 cup dried cranberries or raisins (optional)

Combine flour, baking soda and salt into medium bowl, set aside.

Using electric hand-held mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Add the bananas (the mixture will appear to be curdled). Blend for about 1 minute.

With a wooden spoon or rubber spatula, mix in the flour mixture just until incorporated. Fold in pineapple, walnuts and raisins. Stir just until blended.

Pour into prepared 9 by 5 by 3-inch loaf pan that has been lightly coated with any non-stick spray. Bake in preheated 350 degree oven for about 55 minutes or until toothpick inserted in middle comes out clean.

Cool the bread in the pan for about 5 minutes, then turn out of pan. Let cool completely on rack.

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