Banana Nut Bread with Crusty Nutty Topping

Will be making one of our favorite treats for when there are left over banana’s going a little over ripe.  Here’s are some pictures of the yummy treats right out of the oven.  Making four mini loaves this weekend.

This banana bread is loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love.  It’s like just eating the top off a muffin with every slice.   Prepare individual slices and spread with softened butter.  I prefer the four mini loaf version over one loaf.

karens-banana-nut-bread-7

karens-banana-nut-bread-3karens-banana-nut-bread-4

karens-banana-nut-bread

Ingredients

2  cups Unbleached flour 1/3 cup Butter
1  cup Sugar 1/3 cup Shortening
3/4 teaspoon Salt 2  extra large Eggs
1/2 teaspoon Baking soda 3  tablespoon Half-and-half cream as needed
3 Bananas 1  cup Walnuts chopped
1  teaspoon Vanilla extract

Preparation

Preheat oven to 350 degrees.  Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9″ x 5″ x 2.5″ or 4 non-stick mini-loaf pans.  Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.

Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk.   Add shortening, eggs, bananas, and vanilla to the dry ingredients.   Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened.  Batter may seem to be too thick but it will mix in.  Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf.  Do not overmix.

Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan.  Top with remaining walnuts.  Bake in 350 degree oven for 60-75 minutes for large loaf pan.  Bake in 350 degree oven for 45-55 minutes for mini-loaf pans.  Start checking at the lowest bake time and continue cooking until fully cooked.

Place in the middle of the oven for even baking.  Test with toothpick or wooden skewer until it comes out clean, but do not overcook.  If loaf is browned and beginning to split, it may appear to be done,  Don’t be fooled.  Check with “long” toothpick or wooden skewer.  If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

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Categories: Fruit, Sweet Bread

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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One Comment on “Banana Nut Bread with Crusty Nutty Topping”

  1. April 8, 2013 at 7:48 pm #

    Just added the complete recipe today instead of the link for the Banana Nut Bread. Enjoy!

    Like

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