Banana Walnut Bread
Today, Jules shares a reason why you'll want to fire up your oven, even during the summer:
Over the past year I've really gotten into Greek yogurt. A few months ago I shared a recipe for easy, creamy macaroni and cheese, in which I incorporated Greek yogurt as a healthy means to create a yummy, creamy texture. I hope you enjoy this sweet counterpart to that savory recipe.
Jules' Banana Walnut Bread
1. Preheat oven to 350 degrees. Spray large loaf pan with nonstick spray (or, use 4 mini loaf pans, which makes for great gifting).
2. In a medium sized bowl, whisk baking soda, salt, and flour until well blended. Set aside.
3. Use an electric mixer to cream together the brown and white sugar with the butter. Add yogurt, eggs, and vanilla bean and mix until well incorporated. Add bananas. Mix well. With mixer on low, add flour mixture to the wet ingredients until just incorporated -- do not to overmix (overmixing will toughen the batter) and take care to scrape down the sides of the bowl. Stir in walnuts and chocolate chips.
4. Pour batter into loaf pan(s) and bake for one hour (or 45 minutes if using smaller pans), checking around 40 minutes for doneness -- a toothpick inserted into the center of the loaf should come out clean.
*These ingredients obviously add fat and calories and can be omitted or replaced with raisins.
Image credit: Suat Eman via FreeDigitalPhotos.net
Comments
Hi - thank you for giving the option of leaving out the nuts...Having a severe allergy, I have to, and I never know if leaving them out of a particular recipe will change the outcome of the product. Therefore knowing it's ok to leave them out without an epic bake fail is great, and means I can make a fantastic recipe safely rather than skip right over something that sounds delicious. Thanks for that Christine!!
Posted by: Leslie | June 27, 2011 10:15 AM | Reply to this comment
Ah! Looks easy and delicious. Thanks for the recipe. Will have to try this out soon!
Posted by: foodie | June 28, 2011 5:05 AM | Reply to this comment
We made these in a gluten free version by replacing the all purpose flour with 2/3 quinoa flour and 1/3 tapioca flour and they were absolutely delicious! Making them again today... 1 week later!
Love your website!
Posted by: Yogamama15 | July 21, 2011 6:42 AM | Reply to this comment
Hi Yogamama15,
Thanks for sharing this fantastic tip! My daughter has a good friend who can't eat gluten products so this would be a good fix! -Christine
Posted by: Christine Koh - Editor replied to comment from Yogamama15 | July 21, 2011 10:14 AM | Reply to this comment