Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Wednesday, October 12, 2011

Banana Nut Bread

It seems like I always have a few bananas that do not get used inside the window of snack perfection.   This week I decided to make a Banana Nut loaf and add it to our blog.   So, the inspiration for this recipe comes a cookbook titled  “Beard on Bread” by James Beard.  Many of you may recognize the name.  James Beard was a great chef, teacher, and TV personality during the 60’s and 70’s, though his career actually launched in 1940 with the publication of “Hors d'Oeuvre and Canapés”.   Anyway, back to Banana Nut Bread, here is my adaptation with a little tweak or two.    Give this one a try and let me know your thoughts….

Note:   I almost always use a food processor for batters and doughs.   And why not?   We are, after all living in a decade where the wooden spoon is not the only tool on the shelf.  This recipe could certainly be executed the old fashioned way, but I think if you try my process you will not find fault with the outcome.


1 stick softened butter (1/2 cup)
½ cup granulated sugar
½ cup brown sugar
2 eggs
3 medium sized very ripe bananas
¼ cup milk
1-1/2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon Cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup coarsely chopped nuts – I prefer walnuts with bananas


First,  pre-heat oven to 350 degrees F, and line a large loaf pan with parchment paper – spray the ends with canola or any other light oil.

To a medium sized mixing bowl add the flour, baking soda, baking powder, salt, cinnamon and nutmeg.   Dry whisk vigorously to distribute the leavens and spices.   Set aside. 

Next, to the bowl of a food processor add the softened butter, granulated and brown sugars, eggs, and milk.   Run on low until creamy.

Then, add the bananas (broken) and run again on low until smooth and creamy.

Then, gently top the wet ingredients in the food processor with the dry ingredients.   Run food processor on low until well incorporated.

Now, top the mixture with the nuts and pulse once to incorporate.   You do not want to pulverize the nuts, so just a quick pulse.

Then pour the mixture into a large lined loaf pan and top with some whole or halved walnuts.   I avoided the middle thinking that would be the split point.

Place the loaf pan in the oven and bake for 1 hour or until a knife inserted in the center comes out clean.

Place on a wire rack to cool for 5 minutes.   Then, using the side flaps of parchment paper, lift the baked loaf out of the pan.   Continue to cool for another 15 minutes.    Enjoy warm if you like.   It is also quite lovely the next day.

Enjoy !!            Link for the cookbook:   Beard on Bread

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