Banana Nut Bread With Fresh Milled Flour
Banana nut bread is a quick and delicious staple recipe to keep on hand for those overripe bananas you forgot about in the fruit bowl. Heavy, moist and dark – everything a good banana bread should be!
This banana nut bread recipe uses fresh milled flour, but if you don’t mill your own flour, no problem; use whatever flour you have on hand. If you are following a gluten-free diet, I have personally not tried this recipe with a gluten-free flour, but I am sure it would still work well. I have found that Bob’s Red Mill Gluten Free 1-to-1 flour works as a good gluten-free substitute for most wheat breads.
What You Will Need
- 4 ripe bananas
- 2 eggs
- 2 cups flour
- 3/4 cup cane sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- 1/2 cup coarsely chopped walnuts
The Method
Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan.
Mix the bananas, eggs, and vanilla together in a large bowl.
In a separate bowl, mix the flour, sugar, salt, and baking soda. In batches, combine the dry mixture with the wet mixture.
Fold in the walnuts until evenly distributed.
Pour the batter in the pan and bake for 1 hour or until a toothpick comes out clean.
Remove from the pan to a rack and enjoy warm or cooled.
Banana Nut Bread With Fresh Milled Flour
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan.
- Mix the bananas, eggs, and vanilla together in a large bowl.
- In a separate bowl, mix the flour, sugar, salt, and baking soda. In batches, combine the dry mixture with the wet mixture.
- Fold in the walnuts until evenly distributed.
- Pour the batter in the pan and bake for 1 hour or until a toothpick comes out clean.
- Remove from the pan to a rack and enjoy warm or cooled.
