46 lines
2.0 KiB
Markdown
46 lines
2.0 KiB
Markdown
• 4 eggs
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• 1 tablespoon vanilla extract
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• ¼ cup vegetable oil
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• ¼ cup whole milk
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• 8 mashed bananas
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• 1 teaspoon ground cinnamon
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• pinch of sea salt
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all-purpose flour (get larger bag)
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walnuts
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baking soda
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baking powder
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unsalted butter
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sugar
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Serves 16
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Prep Time: 15 minutes
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Cook Time: 55 minutes
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Procedures:
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1. Preheat the oven to 350°.
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2. In a large bowl whisk together the butter and sugar until completely mixed.
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3. Next, add in 1 egg at a time until mixed in.
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4. Pour in the vanilla, oil, and milk until combined and then pour in the bananas and mix them in.
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5. Now, whisk in the baking soda, baking powder, and cinnamon until completely mixed together.
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6. Whisk in the flour and salt until combined and then fold in the walnuts using a rubber spatula.
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7. Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
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8. This part is optional but mix together ¼ cup of lightly packed brown sugar with ¼ cup of roughly chopped walnuts and evenly sprinkle it over the top of the bread.
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9. Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center it should come out relatively clean. In addition, it will have an internal temperature of 197° for 198°.
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10. Remove from the oven and set on a rack and cook for 20 minutes before slicing and serving.
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Chef Notes:
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Make-Ahead: You can make this recipe up to 1 day ahead of time.
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How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
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You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
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You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.
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In addition to the walnuts in this recipe, you can also add in 1 cup of semi-sweet chocolate chips.
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