BANANA NUT BREAD
This Banana Nut Bread is super moist and loaded with mashed ripe bananas, toasted walnuts, cinnamon and butterscotch morsels. It is so tender, moist and airy. Perfect for weekend breakfasts!
Servings: 10
Equipment
Ingredients
- All-purpose flour- 2 cups / 250 g
- Baking soda- 1 tsp.
- Ground cinnamon-3/4 tsp.
- Salt- 1/4
- Large ripe bananas mashed- 3
- Ghee/ butter melted- 1/2 cup (120 g)
- Dark brown sugar-3/4 cup 150 g
- Large eggs- 2 at room temperature
- Cream cheese- 2 tbsp.
- Vanilla extract-1 tsp.
- Walnuts chopped- 3/4 cup ( 100 g)
- Butterscotch morsels - 1/4 cup
- TOPPING
- Large banana sliced horizontally -1
- Honey- 2 tbsp.
Instructions
- Preheat your oven to 350°F (177°C) with the rack in the middle of the oven. Coat a 9 long ×5-wide inch ( 22 cm x 12 cm) loaf pan with a non stick spray. Toast walnuts and chop, using mortar and pestle or knife. Keep aside.
- In a medium bowl whisk together all-purpose flour, ground cinnamon, baking soda and salt.
- Using a fork, mash bananas, then add ghee, eggs , brown sugar, vanilla extract,chopped walnuts, butterscotch morsels and cream cheese. Mix until combined.
- Add the flour mixture and mix with a spatula.
- Pour the batter into the prepared loaf pan. Top with a few banana slices. Bake for 60-65 min at 350°F (177°C) or until an inserted toothpick ( in the center) comes out clean. If the top and sides are getting brown too fast, cover the bread with aluminum foil loosely.
- Allow banana bread rest for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Brush with some honey before serving.
Video
Nutrition
Serving: 100g | Calories: 393kcal | Carbohydrates: 46.43g | Protein: 3.57g | Fat: 20g | Cholesterol: 36mg | Sodium: 321mg | Fiber: 1.8g | Sugar: 20g