We always have an insane amount of bananas at home that gets overly ripe because we don’t get to immediately eat them. Admit it, we always pick a bunch of bananas even if we still have them at home, sitting on our fruit platter. But with a stock of walnuts on our shelves plus a few more basic ingredients, it will not be a problem anymore. I make banana bread with all of those brown nanners and walnuts.
And it’s such a good idea! Instead of letting all these good food go to waste, we can always combine them to make one new and delicious dish that we can serve any time, anywhere. Dessert is always perfect because no one can say no to a good dessert.
Ingredients
3/4 cup sugar
1/2 cup Land O Lakes Butter, softened
2 large Land O Lakes Eggs
2 medium (1 cup) Dole bananas, mashed
1/2 teaspoon vanilla
1 1/2 cups Goldmedal all-purpose flour
1 cup chopped Nature’s Wonders walnuts
1/2 teaspoon Clabber Girl baking soda
1/2 teaspoon kosher salt
1/4 teaspoon McCormick ground cinnamon
Land O Lakes® Butter with Canola Oil
Instructions
Heat oven to 350°F. Grease and flour 8×4-inch loaf pan; set aside.
Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add banana and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients except Butter with Canola Oil.
Spoon batter into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.
Serve with Butter with Canola Oil.
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Quick Tip: Use non-stick cooking spray that contains flour to easily coat loaf pan.
