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Banana Walnut Bread

August 1, 2013 by Nicole Leave a Comment

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Banana Walnut Bread | Culinary Cool

Somehow it’s August already.  Summer has completely passed me by. And apparently blogging has taken a back seat, too.  I’ve been spending as much time outside as I possibly can.  I’m hosting my sister’s bridal shower in my backyard next weekend, so a lot of my time has been spent trying to jazz up my yard.  It’s been really fun planning the shower!  I can’t beleive it’s a week away.  I will defintely do a big blog post about it.
I’ve purchased a lot of fun items (inluding the cute pink straw you see in these pictures) from a fabulous website called Minted.  Minted is a global community of independent graphic designers and an online store that prints and sells the best of their designs in the form of paper goods.
I purchased custom invites from them and they were absolutely beautiful! I received so many compliments on them.  I have a few more fun items coming my way next week and I can’t wait to share them with you!  If you have an event coming up, or just need some cute blog props, I highly suggest checking out their website.

Banana Walnut Bread  | Culinary Cool

I’ve had a few overripe banana’s sittin’ around so the most obvious thing to do was to make banana bread. I opted to go with a new recipe I came across from Anna Olson.  It’s egg and dairy free, which worked great, since I hardly had any milk left and I used up all my eggs at breakfast.  This bread is incredibly moist and full of banana flavor, you won’t even miss the eggs or dairy!  I chocked this bread full of walnuts, but it should go without saying that chocolate chips would be a great addition!

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Banana Walnut Bread

Ingredients

  • 1 and 1/2 cup mashed ripe bananas about 3 medium-sized bananas
  • 1/3 cup packed brown sugar
  • 1/3 cup grapeseed oil *vegetable oil works fine too
  • 1/3 cup almond or soy milk *I used almond milk
  • 1 tsp vanilla extract
  • 1 and 2/3 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup walnut pieces

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
  • Whisk together mashed bananas, brown sugar, oil and almond or soy milk.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt.
  • Add the dry ingredients to the banana mixture and stir until evenly blended. Stir in the walnut pieces.
  • Pour batter into the prepared loaf tin, and spread to level.
  • Bake the banana bread for 45-50 minutes, until a tester inserted in the center of the loaf comes out clean. Cool the loaf for 20 minutes in the pan, then turn out to cool completely.
  • The banana bread will keep for up to 3 days at room temperature, or you can freeze it for up to 3 months. Do not refrigerate.
Recipe slightly adapted from Anna Olson’s Back to Baking
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Filed Under: Breads, Muffins & Yeasted Doughs Tagged With: Dairy Free, Egg Free, Walnuts

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I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

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