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For when you just didn't get to those bunch of bananas...if they are brown and soft and you don't have time for this recipe, throw them in the freezer. Just be sure to defrost them before you make the bread. The additional of sour cream makes it EXTRA moist, and the spiced nut topping was inspired by one of my fav @CIAGreystone Instructors, Chef Paul. You may remember him by the now infamous Chef Paul's Mushroom Salad. You can trim the calories and fat in this recipe by using low-fat sour cream and/or a plant-based butter, such as Earth Balance.
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I couldn't decide on a final featured image so there are two. Leave me a comment and let me know which one you like better.
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A quick, easy and stress-relieving way to chop nuts...whack them in a plastic bag!
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Spicy, sweet! Feel free to sub any nut for the walnuts...
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Really, you should mix the butter and brown sugar together for at least 3 minutes. The result is this - a light, airy texture that will make your finished bread softer...it's worth the time.

Banana Bread with Spiced Walnut Topping

March 22, 2016

30 min or less active, bread, dessert, fall, spring, summer, winter

For when you just didn't get to those bunch of bananas...if they are brown and soft and you don't have time for this recipe, throw them in the freezer. Just be sure to defrost them before you make the bread. The additional of sour cream makes it EXTRA moist, and the spiced nut topping was inspired by one of my fav @CIAGreystone Instructors, Chef Paul. You may remember him by the now infamous Chef Paul's Mushroom Salad. You can trim the calories and fat in this recipe by using low-fat sour cream and/or a plant-based butter, such as Earth Balance.

Information

Servings: 12
Time: About 15 minutes active; 1 hour and 45 minutes total
Price: About $7.30 total; $0.60 per serving
Nutrition (per serving):
Calories: 336
Protein: 4.8g
Fat: 16.6g
Saturated fat: 6.6g
Carbohydrates: 44.5g
Fiber: 2.1g
Sodium: 269mg
Cholesterol: 59.1mg
High In: Manganese
Good Source: Protein, Thiamin, Riboflavin, Vitamin B6, Folate, Copper, Selenium
Low In:

Ingredients

  • 8 1/2 Tbsp butter, at room temperature, divided
  • 1/4 cup sugar
  • 1 1/4 tsp baking powder, divided
  • 3/4 tsp salt, divided
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cayenne
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 cup chopped walnuts
  • 1 cup dark brown sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1 lb mashed, overripe bananas

Preparation

  1. Preheat oven to 350 degrees F.
  2. In a small pot over medium heat, combine 1/2 cup water, 1/2 Tbsp butter, sugar, 1/4 tsp baking powder, 1/4 tsp salt, cinnamon, cayenne, nutmeg and cloves. Whisk until incorporated and bring to a boil.
  3. Add walnuts and stir to coat. Boil about 5 minutes, until the mixture is dry and sticky. Spread out on a sheet pan coating with cooking spray and set aside.
  4. Meanwhile in a mixing bowl, cream remaining 1/2 cup butter with dark brown sugar, 3-4 minutes on medium-high. Scrape down the sides of the bowl periodically throughout the mixing.
  5. Add the sour cream, eggs and vanilla. Mix on medium-high another 3-4 minutes.
  6. Turn the speed to low and add the flour, remaining 1 tsp baking powder, remaining 1/2 tsp salt, and baking soda and mix until combined. Finally, add the mashed bananas until just mixed.
  7. In a loaf pan sprayed with cooking spray, pour the bread mixture in evenly. Bake for 45 minutes. Remove and spread the spiced walnuts evenly over top. Bake another 30 minutes. Remove from the oven and let cool 15 minutes before cutting.

2 thoughts on “Banana Bread with Spiced Walnut Topping

  1. Howard

    I love the nut topping idea. But I don’t understand why Chef Paul’s mushroom salad recipe is “now infamous.” It just looks like a good salad to me.

    Reply
    1. Adrienne Capps Post author

      Hi Howard,
      HA! Chef Paul’s Mushroom Salad is amazing! It’s not infamous because it’s been one of my most popular recipes ever (and he was my fav CIA teacher ;).
      Best kitchen adventures,
      Adrienne

      Reply

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