Banana Walnut Bread Recipe Using Oil
- May 14, 2022
Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. .
BEST Banana Walnut Bread
This delicious, super moist, perfectly sweetened banana walnut bread is a game changer!A reduced-guilt banana bread recipe made with olive oil and naturally sweetened with honey and chunks of Medjool dates, which infuse the banana bread with rich flavor and a beautiful velvety texture.But turn them into a moist, perfectly sweetened banana bread with walnuts, and the story completely changes.And if you're looking for warm cozy flavors, you'll love the hints of cinnamon, nutmeg, and ground cardamom in here.Besides their velvety texture and rich flavor, dates are an instant energy booster, filled with nutrients, fiber, and antioxidants.Even die-hard butter fans agree that extra virgin olive oil makes exceptionally good cakes.Here, olive oil emulsifies the ingredients, which translates into super moist banana walnut bread.As an added bonus, good extra virgin olive oil, like this one I used, will add a wonderful, rich and nuanced flavor to your cake without calling too much attention to itself.Ovens do vary quite a bit, so it is always good to check to avoid dry banana bread.Use a tooth pick to check a few places, and when just a couple moist crumbs come up, remove the banana bread from the oven and let it rest for 20 minutes in the pan before transferring to a wire rack to cool.Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg.Properly-stored, fresh banana bread will keep for 1 to 2 days at room temperature or up to 1 week in the fridge.And because I use olive oil in this banana bread recipe, it is even more rich and moist the next day!Yield: 1 loaf 1 x Print Recipe Pin Recipe Description Delicious, super moist Banana Walnut Bread made with olive oil and naturally sweetened with honey and dates!Ingredients Scale 1x 2x 3x ⅓ cup Private Reserve Greek extra virgin olive oil.Private Reserve Greek extra virgin olive oil ½ cup quality honey, organic if possible.extra ripe bananas, mashed 2 tbsp fat free plain yogurt.vanilla extract ½ to ¾ teaspoon ground cardamom (if you're not sure you'll like it, start with the smaller amount).Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg.Notes Pro Tip : use the best extra virgin olive oil you can or you may risk a rancid-tasting loaf.I used our Private Reserve Greek extra virgin olive oil here; it adds great depth and keeps the loaf tasty and moist.I used our Private Reserve Greek extra virgin olive oil here; it adds great depth and keeps the loaf tasty and moist.To Store: Properly-stored, fresh banana bread will keep for 1 to 2 days at room temperature or up to 1 week in the fridge.And because I use olive oil in this banana bread recipe, it is even more rich and moist the next day!And because I use olive oil in this banana bread recipe, it is even more rich and moist the next day!Note: This post originally appeared on The Mediterranean Dish in the fall of 2018 and has recently been updated with new information and media for readers' benefit. .
Grandma's Banana Nut Bread
Smelling the air infused with bananas and warm bread was intoxicating.I’m thrilled to be sharing her recipe with you; this bread is super moist, packed full of banana flavor, and best of all – it comes straight from my grandma’s kitchen.Vegetable Oil: The first key in keeping the bread incredibly moist and maintaining a tender crumb.The first key in keeping the bread incredibly moist and maintaining a tender crumb.A few extra notes to ensure you are sitting down to the absolute best banana bread that you’ve ever had….It amps up the flavor, plus ensures that the bread retains ultimate moisture.It amps up the flavor, plus ensures that the bread retains ultimate moisture.Walnuts are a classic, but pretty much any other nut will work – try pecans, peanuts, anything!Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.As you might be able to tell, this banana bread recipe doesn’t make a super-high loaf, but it’s one of the things I love most about it.It makes a perfect breakfast bread, and is also an amazing dessert to have with coffee.I feel so fortunate that I was able to spend so much time with my grandma as I grew up, and that I have so many incredible memories tied to her house and to the food that she made.Each time I make one of her recipes and have a simple smell bring me back to her kitchen, I know she is thrilled that I’ve carried on making so many of the recipes that our family has loved over the years, including this banana bread., 1 cup ( 113 g ) coarsely chopped walnuts Instructions Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.In a medium bowl, whisk together the flour, baking soda and salt; set aside.In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract.It amps up the flavor, plus ensures that the bread retains ultimate moisture.Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!Originally published in 2010, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
Ultra-Moist Healthy Banana Bread (made with Olive Oil)
This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.Mix together your wet ingredients in a large bowl- olive oil, a little bit of brown sugar, eggs, and mashed bananas.Then, mix whole wheat and white flour in, pour in the prepared loaf pan, and bake!And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!And I do recommend serving the final product warm, slathered with a generous helping of salted butter.Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making.You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it.You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious.I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. .
Healthy Banana Bread Recipe
Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better.This recipe requires just one bowl, a few measuring cups and some basic ingredients.This banana bread recipe is made with 100 percent whole wheat flour , unlike traditional banana bread recipes that call for refined flour and lots of processed sugar., unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.This banana bread is naturally sweetened with honey or maple syrup , which offer some trace nutrients that white sugar does not.As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop.Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own.You could also add raisins, chopped dried fruit or slices of bananas. .
Julia's Best Banana Bread Recipe
So happy that I no longer have to try any other banana bread recipe again 🙂 Amie.A couple times the center sinks but I always attribute that to user issues.It does get a bit brown on top but I put tin foil over it during the last third of baking and it always comes out fine.As with any good banana bread recipe, DO NOT OVER MIX.There is a crust on this banana bread--it's caramelized, crunchy, and a little bit chewy in contrast to the soft and tender interior.I make it everytime around this year when Fall kicks in.I add more cinnamon and grounded cardamon using maple syrup as a sweetener...but only 3/4 cup.I just baked it in my Ninja Foodi, but set the temperature to 160 Celsius.I have given this recipe to friends and they can't believe how easy it is to make and how fabulous it tastes.I love this recipe and have added it to my collection as our family staple banana bread.This is my go-to banana bread recipe, and our family loves it.I just read through some of the "anonymous" reviews, and omg, what are those people doing in the kitchen to have something explode in their oven?!I live in maui and if you simply follow the directions and not make changes you will be completely satisfied.I have made this recipe a couple times and added chocolate chips.I add, per recipe: 1/2 cup EACH, mini chocolate chips, 1/2 cup dried cranberries, & 1/2 cup chopped toasted walnuts ( I often double it to make 1 regular loaf and 3-4 small loaves for gifts for friends & neighbors.Those having trouble, check your oven temperature, always mash bananas first, add sugar oil & eggs, mix with whisk, add dry ingredients, then fold in extras.Best pans to use are Good Cook brand aluminum, spray with baking Pam. .
It’s moist, loaded with banana flavor, and only takes 10 minutes to prepare.You just mix the wet and dry ingredients separately by hand, then combine, and bake.You just mix the wet and dry ingredients separately by hand, then combine, and bake.For example, you can use melted butter instead of oil, you can substitute the white sugar for brown, and you can even replace some of the all-purpose flour for whole wheat.You can add cinnamon, chocolate chips, desiccated coconut, or chopped nuts.For example, you can use melted butter instead of oil, you can substitute the white sugar for brown, and you can even replace some of the all-purpose flour for whole wheat.You can add cinnamon, chocolate chips, desiccated coconut, or chopped nuts.I have made this recipe multiple times and everyone has absolutely loved it!” – Meghna.I made a couple of additions adding cinnamon, mixed spices and coconut.First, you toss together your flour, sugar, baking soda, and salt in a large mixing bowl.Mix the mashed bananas with your eggs, vegetable oil, and vanilla extract in a separate bowl.This recipe calls for baking at 325F instead of the usual 350F which allows the center to cook through without the exterior being overdone.Banana bread is done when a toothpick inserted into the center comes out with just a few moist crumbs, not wet.I also like to lightly press the top-middle of the bread with my index finger to make sure it feels firm and springs back.Banana bread can be tightly wrapped in saran wrap or placed in an airtight container and stored at room temperature in a cool dry place for 3-5 days.Depending on the temperature of your house, banana bread can last up to 3-5 days if stored in a cool and dry place.Because banana bread is quite moist, if your house is warm, I would say only up to 3 days.If you are not planning on consuming it within 3-5 days, then store it in the fridge to keep it fresher longer.As bananas ripen, more of the starch gets converted into sugar and there is more depth in flavor.You can quickly ripen your bananas by heating them up in the oven or microwave.It’s moist, loaded with banana flavor, and only takes 10 minutes to prepare.large eggs 1 tsp (5ml) vanilla Instructions Preheat oven to 325F and grease a 9×5″ loaf pan.In a large bowl, toss together the flour, sugar, baking soda, and salt.In a medium bowl, whisk together the mashed bananas, oil, eggs, and vanilla.Notes Leftovers can be tightly wrapped or stored in an airtight container for up to 3-5 days at room temperature.This post was originally published on Dec 21st, 2014 and has been recently updated with more information and step-by-step photo instructions. .
Best Ever Banana Bread Recipe
Here are the substitutions I made, mostly to reduce the calories -- plain non-fat yogurt instead of buttermilk (works in pretty much all recipes calling for buttermilk, as far as I can tell), used half all purpose flour and half whole wheat flour, only used 1/4 c. or less of oil and about 1/3 c.
of cinnamon applesauce, only used 3/4 cup of sugar in total (1/2 c. brown, 1/4 c.
white -- it was still plenty sweet, probably in part because of all that cinnamon applesauce), and added about 1 tsp.ground cloves to the flour before mixing the dry ingredients with the wet (the spices are just personal preference -- they give it a sort of spicy pumpkin pie flare). .
Moist Banana Bread With Coconut Oil Recipe
A natural, plant-based source of saturated fat, coconut oil adds flavor, while creating a richer but lighter baked good. .