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BANANA WALNUT BREAD




Source of Recipe


©2005 WOLFGANG PUCK WORLDWIDE, INC.


Recipe Introduction


That Wolfgang can sure make a great Banana Bread!
When you want to cook with bananas, wait until they're slightly overripe, with lots of brown spots and the fruit slightly mushy and glossy. It's smart to have a banana bread recipe on hand, because when you buy bananas by the bunch, the last few often get overripe before you're ready to eat them.

So use them up in my Banana Walnut Quick Bread recipe. You can even peel and freeze the overripe bananas until you're ready to use them. Serve the bread for weekend breakfast or afternoon tea. Try toasting the last few slices and topping them with vanilla ice cream and chocolate sauce for a decadent dessert. However you enjoy them you'll go bananas!


List of Ingredients











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







Recipe




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.


Makes 1 loaf, 10 to 12 servings