We love bananas – Jim would say I love them more than he does, but he eats them just as often. This recipe is closely follows the Banana Nut Bread from the Glen-Mor Restaurant, based on bread from the Culinary Institute of America.
1 Tbsp. butter, softened
3 ripe bananas
1 tsp. freshly squeezed lemon juice
1 cup granulated sugar
1/4 cup canola oil
1-1/2 cup all-purpose flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 cup walnuts, chopped
Preheat the oven to 350 degrees-F. Place the walnuts on an ungreased cookie sheet. Toast for five minutes. Remove from oven and let cool. Leave oven on at 350 degrees-F.
Grease the inside of an 8-inch x 5-inch x 3-inch bread loaf pan with the softened butter and set aside.
Mash the bananas and lemon juice in a large mixing bowl. Add the egg, sugar, and oil, and mix for 2 to 3 minutes or until well combined.
Mix dry ingredients
In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the banana mixture slowly, thoroughly mixing. Stir in the toasted walnuts.
Pour the dough into the prepared pan. Tap the pan on the counter to remove any air bubbles. Bake for 50 to 55 minutes, or until a toothpick comes out clean.
Slice and serve the bread warm and store in an airtight container to prevent drying.
Adapted from The Culinary Institute of America Cookbook.