Banana Walnut Bread

I've been baking various banana breads back-to-back in an attempt to find a true favorite. The favorite now is Banana Bread Made with Sour Cream and Oil, but this Banana Walnut Bread is good too.

Mixer Bible Banana Bread

It's based on a recipe from The Mixer Bible. At first glance, this banana walnut bread recipe appears similar to Banana Bread Made with Sour Cream and Oil. However, the butter, plus a few other things such as the amount of baking powder, the walnuts, the 50/50 sour cream milk mix and the amount of banana give it a different texture and flavor. The most noticeable difference is the melted butter. Melted butter in banana bread makes the texture crumbly and flaky, whereas oil gives banana bread a smooth texture that slices neatly. I still think I like oil banana bread because I prefer smooth over crumbly, but this one is good. The butter adds some flavor.

Update: I have updated this slightly since posting. The 2 cups of flour should be sifted. Use a weight of 8.5 oz/240 grams. The liquid should be ½ cup buttermilk or milk soured with a little lemon juice.

• Perfect Pound Cake From The Cake Bible
• Banana Fudge Brownies
• Small Loaf Pan Banana Bread
• Sour Cream Banana Bread
• Peanut Butter Banana Bread with Chocolate Chips

Recipe

Mixer Bible Banana Bread

Cookie Madness

A nicely shaped banana bread made with butter and sour cream.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• 2 cups SIFTED all-purpose flour 240 grams
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ teaspoon cinnamon optional
• 1 cup granulated sugar 200 grams
• ½ cup 114 grams butter, softened
• 1 teaspoon vanilla extract or vanilla beat paste
• 2 large eggs at room temperature
• 2 large ripe medium bananas mashed (8 oz/230 grams)
• ½ buttermilk
• 1 cup walnut pieces

Instructions

 

• Preheat the oven 350°F Grease and flour a 9x5 inch loaf pan.
• Whisk or sift together the flour, baking powder, baking soda, salt and cinnamon. Make sure all the ingredients are very thoroughly mixed at this point because the batter is thick.
• Combine the sugar and butter in the bowl of a stand mixer and beat until creamy. Scrape sides of bowl and add the eggs one at a time, beating just until blended.
• Add the vanilla and the bananas and stir well, then add the flour mixture and the buttermilk alternately, mixing until blended.
• Stir in the walnuts.
• Transfer batter to loaf pan and bake for about 60 to 75 minutes (test it after 60) or until a toothpick inserted in the center comes out clean.
• Let cool on a rack for 10 minutes.Loosen edges with a knife and let cool for another 30 minutes, then invert from pan and let cool completely.

Notes

I use a Pyrex loaf pan for this and the bake time is almost always 75 minutes. Time may vary depending on type of loaf pan. I also like to line the loaf pan with a strip of parchment.

Tried this recipe?Let us know how it was!