Roasted Banana Bread With Walnuts Recipes

ROASTED BANANA BREAD

Steps:

• Preheat oven to 350°F. Line a 15x10-inch baking pan with foil. Place bananas in prepared pan. Prick banana skins with a fork at 1 inch intervals. Roast 15 minutes (skins will turn dark brown); cool. Grease bottom and 1/2 inch up sides of one 9x5-inch or two 7 1/2x3 1/2-inch loaf pans.
• In a large bowl stir together next seven ingredients (through ginger). Make a well in center of flour mixture.
• In a medium bowl combine eggs, sugar, and oil. Split banana skins and measure 1 1/2 cups roasted bananas; stir into egg mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spread batter in prepared loaf pan(s). If desired, sprinkle with Streusel-Nut Topping.
• Bake 55 to 60 minutes for 9x5-inch pan, 45 to 55 minutes for 7 1/2x3 1/2-inch pans, or until a toothpick comes out clean. If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking. Cool in pan(s) on a wire rack 10 minutes. Remove from pan(s); cool completely on rack. Wrap and store overnight before slicing. Streusel-Nut Topping
• In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

ROASTED BANANA BREAD

Steps:

• Preheat oven to 400°F
• Place bananas on a sheet tray, transfer to the oven and roast 20-25 minutes
• When cooled, mash the bananas in a bowl until smooth
• In another mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon
• In a stand mixer fitted with the paddle attachment, cream together butter and sugar for 3-5 minutes at medium speed, or until fluffy
• Add in eggs one at a time until mixture is fully combined
• Add in vanilla, sour cream and mashed bananas
• Turn down to low speed and add flour mixture in batches
• Spray a 9x5-inch loaf pan with cooking spray
• Pour batter into pan and bake for 1 hour or until a toothpick comes out clean

ROASTED BANANA BREAD WITH WALNUTS

Steps:

• Preheat oven to 350F
• Line a baking sheet with foil and arrange the bananas on it. Bake for 30 minutes. The bananas will get black and oozy. Let them cool for 15 minutes, then peel and mash the bananas. I did this in my food processor, just pulsing till they were broken down, but you can do it by hand. Set aside. You should have about 2 cups. I had a little extra and I threw it all in :) You can never have enough banana!
• Turn the oven down to 325F Lightly grease and line 2 standard 9x5 loaf pans with parchment. The parchment should have long ends hanging off the sides so you can lift the bread out later for slicing.
• Whisk together the flour, baking powder, baking soda, and salt.
• In a separate bowl whisk the mashed bananas, buttermilk, vanilla, and lemon juice.
• Cream the butter in a stand mixer, on high, for 3 minutes. Scrape down the sides and add the sugar to the mixer, beat on high for another 5-7 minutes, scraping down the sides of the bowl as necessary until the mixture is light and fluffy.
• Beat in the eggs, one at a time, on low, scraping down the bowl as needed to get everything incorporated. Beat in the wet ingredients, just until fully blended. Then add the flour and mix just until combined with no white flour remaining.
• With the mixer on low, fold in the walnuts. Remove the bowl from the mixer and finish by hand with a silicone spoonula or spatula, taking care to get any unmixed ingredients from the bottom of the bowl.
• Turn the batter into the two prepared loaf pans and spread out evenly. Bake for 60 to 70 minutes, or until the breads are risen, slightly golden, and a toothpick inserted in the center comes out without wet batter on it.
• While the bread is hot from the oven, brush with the melted butter and sprinkle liberally with sugar. Let cool for 15 minutes, and then remove the bread from the pans to cool further.
• Makes 2 loaves to serve 20.

WALNUT BANANA BREAD

Steps:

• Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
• Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add banana and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients except Butter with Canola Oil.
• Spoon batter into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.
• Serve with Butter with Canola Oil.

BANANA WALNUT BREAD

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.

ROASTED BANANA BREAD (GLUTEN FREE)

Steps:

• Heat oven to 350 degrees.
• Spray a baking sheet with cooking spray or brush with olive oil. Peel 3 overripe bananas and place them on the baking sheet. Place pan in oven and roast for 20 minutes, flipping the bananas over at the 10 minute mark. Remove from oven and allow bananas to cool.

BANANA WALNUT BREAD

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.