Banana Walnut Jello Recipes

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BANANA WALNUT ICE CREAM



Banana Walnut Ice Cream image

This delicious and unique flavor ice cream is perfect for summer.

Provided by franklint99

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 12h30m

Yield 8

Number Of Ingredients 7

2 ½ cups half-and-half
8 egg yolks, beaten
1 cup white sugar
2 ½ cups heavy whipping cream
2 bananas
¾ cup half-and-half
1 cup walnuts

Steps:

  • Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
  • Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
  • Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
  • Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.

Nutrition Facts : Calories 658.1 calories, Carbohydrate 40.7 g, Cholesterol 343.1 mg, Fat 53.1 g, Fiber 1.8 g, Protein 9.7 g, SaturatedFat 26.7 g, Sodium 77.1 mg, Sugar 29.3 g

BANANA WALNUT BREAD WITH OLIVE OIL



Banana Walnut Bread with Olive Oil image

Delicious, super moist Banana Walnut Bread made with olive oil and naturally sweetened with honey and dates! Be sure to read through the tips and watch the video tutorial just above this recipe.

Provided by Suzy Karadsheh

Categories     Bread

Time 1h10m

Number Of Ingredients 14

1/3 cup Private Reserve Greek extra virgin olive oil
1/2 cup quality honey, organic if possible
2 eggs
3 extra ripe bananas, mashed
2 tbsp fat free plain yogurt
1/4 cup fat free or low-fat milk
1 tsp baking soda
1 tsp vanilla extract
1/2 to 3/4 tsp ground cardamom (if you're not sure you'll like it, start with the smaller amount)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/3 cup all-purpose flour (wheat flour if you prefer)
6 dates, pitted and chopped (about 1/2 cup chopped dates)
1/3 cup chopped walnut hearts

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
  • Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
  • Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
  • Lightly oil a non-stick a 9 x 5 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
  • Bake in the 325 degrees F heated-oven. After 50 minutes or so, test by inserting a toothpick in a few places. If only a couple moist crumbs cling to it, remove it from the oven. If it needs a little more time, give it 5 more minutes or so.
  • Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!

Nutrition Facts : Calories 172 calories, Sugar 19.2 g, Sodium 104.1 mg, Fat 5.9 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 28.8 g, Fiber 1.7 g, Protein 2.4 g, Cholesterol 26.7 mg

BANANA WALNUT BREAD



Banana Walnut Bread image

Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.

Provided by Food Network Kitchen

Time 1h20m

Yield 1 loaf

Number Of Ingredients 9

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Steps:

  • Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
  • In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
  • With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

BANANA WALNUT BREAD



Banana Walnut Bread image

Serve for breakfast or a quick snack.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 45m

Yield 12

Number Of Ingredients 10

1 ¼ cups all-purpose flour
½ cup sugar
2 teaspoons Argo® Baking Powder
¼ teaspoon salt
1 egg
¾ cup mashed bananas
½ cup Mazola® Corn Oil
½ teaspoon Spice Islands® Pure Vanilla Extract
½ cup chopped walnuts
1 As needed Mazola® Pure No-Stick Canola or Butter Flavored Cooking Spray

Steps:

  • Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
  • Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g

BANANA PUDDING BANANA NUT BREAD



Banana Pudding Banana Nut Bread image

An easy to throw together banana bread recipe that uses banana pudding in the mix.Came from Real Simple magazine.

Provided by AndreaVT96

Categories     Quick Breads

Time 50m

Yield 2 large loaves

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 (5 ounce) package jell-o banana cream pudding and pie filling mix (not sure the exact size, but the larger one)
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Mix all the ingredients well.
  • Pour into 2 large or 4 small greased loaf pans.
  • Bake at 350° F for 40 to 45 minutes.

Nutrition Facts : Calories 2212.6, Fat 133.7, SaturatedFat 18.1, Cholesterol 428.1, Sodium 1818.7, Carbohydrate 234.6, Fiber 11.1, Sugar 127.9, Protein 30.1

BANANA-WALNUT MUFFINS



Banana-Walnut Muffins image

Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.

Provided by SuperSaph

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 10

1 ¼ cups walnuts, finely chopped
2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe bananas, mashed
2 eggs, beaten
6 tablespoons unsalted butter, melted and cooled
¼ cup sour cream
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
  • Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
  • Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
  • Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g

BANANA & WALNUT LOAF



Banana & walnut loaf image

This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 8

100g softened butter, plus a little extra for greasing
140g caster sugar
1 beaten egg
225g plain flour
2 tsp baking powder
4 very ripe bananas
85g chopped walnuts
50ml milk

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
  • In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
  • Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium

BANANA WALNUT CORNBREAD



Banana Walnut Cornbread image

This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.

Provided by dakota kelly

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h

Yield 8

Number Of Ingredients 12

2 tablespoons honey
2 bananas, mashed
¼ cup vegetable oil
½ cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ½ cups chopped walnuts
1 banana, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
  • Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
  • Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
  • Bake in preheated oven for 40 to 50 minutes, or until brown on top.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 41.2 g, Cholesterol 1.2 mg, Fat 22.6 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 291.9 mg, Sugar 11.5 g

BANANA NUT PUDDING



Banana Nut Pudding image

Make Banana Nut Pudding even more delicious with the sweet taste of miniature chocolate chips. Along with walnuts, cold milk and banana-flavored pudding, this Banana Nut Pudding recipe couldn't be easier.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 4

1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
2 cups cold milk
1/4 cup chopped walnuts
2 Tbsp. miniature semi-sweet chocolate chips

Steps:

  • Beat pudding mix and milk with whisk 2 min.
  • Let stand 5 min.
  • Top with nuts and chocolate chips.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

BANANA-NUT SCONES



Banana-Nut Scones image

Fluffy banana-nut scones loaded with walnuts and cinnamon!

Provided by matti

Categories     Scones

Time 50m

Yield 11

Number Of Ingredients 14

2 medium bananas
½ cup brown sugar
¼ cup Greek yogurt
1 large egg
1 teaspoon vanilla extract
3 teaspoons ground cinnamon
2 ½ teaspoons baking powder
½ teaspoon salt
2 ½ cups all-purpose flour
5 tablespoons unsalted butter, chilled
1 cup chopped walnuts, or more to taste
⅓ cup maple syrup
2 tablespoons unsalted butter
1 cup confectioners' sugar, sifted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  • Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
  • Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
  • Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
  • When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
  • Drizzle glaze over scones using a spoon or whisk.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g

STRAWBERRY-BANANA GELATIN SALAD



Strawberry-Banana Gelatin Salad image

Our family gatherings wouldn't be the same without this classic gelatin salad with its festive fruit layers. Since it stays nice and firm, it travels well and is ideal for taking to covered-dish suppers and church potlucks.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 15 servings.

Number Of Ingredients 9

1 package (6 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, partially thawed
1 can (20 ounces) crushed pineapple, drained
1 cup mashed firm bananas (about 3 medium)
1/2 to 3/4 cup chopped walnuts
2 cups sour cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13-in. x 9-in. dish. Refrigerate for 1 hour or until set. , Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight.

Nutrition Facts : Calories 184 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 42mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA WALNUT JELLO



Banana Walnut Jello image

Some recipes are about food & some are about MEMORIES. This is a "memories recipe." This easy dessert was one of my Dad's favorites & always served for holidays. The ingredients are so basic but it's such a HUGE family memory I have to share. Mom cooked many dishes for the holidays so she probably didn't have an extra shallow dish for this, so it was always made in a deep bowl. Of course, the bananas & walnuts floated. That's the part that always got eaten first, with plain red jello left behind. How we gobbled this dish up! Honestly, what ever happened to making Jello desserts anyway? =^..^=

Provided by Fran Miller @TchrLdy71

Categories     Gelatin Salads

Number Of Ingredients 5

3 ounce(s) box of red jello, usually strawberry banana
1 cup(s) boiling water
1 cup(s) cold water
2 - bananas, sliced
1 cup(s) walnuts

Steps:

  • In a medium-sized bowl, stir together the Jello & the boiling water. Mix well until the Jello is dissolved. Stir in the cold water.
  • Pour into a shallow baking dish, like an 8 x 8" one. Leave out on the counter for about an hour. (Yes, you could put this in the fridge if you're sure you'll remember to take it out in about 20-25 minutes, BEFORE it sets. I can't seem to remember this, even with a timer.)
  • Slice the bananas into the slightly thickened Jello. Make sure all the bananas are covered so they don't darken soon. Add in the walnuts. (You can chop them, if you want. Mom left them in larger pieces, so I do, too.)
  • Chill in the fridge for a few hours. Serve with whipped cream, if desired. Make some wonderful memories today!
  • NOTE TO MY FAMILY: Mom always made a larger amount of this Jello dessert. She liked to mix cherry Jello & strawberry banana Jello.

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