Banana Walnut Bread with Cream Cheese Frosting
- Level: Easy
- Yield: 8 to 10 servings
- Nutritional Analysis Per Serving (1 of 10 servings): Calories 455, Total Fat 21 g, Saturated Fat 8 g, Carbohydrates 62 g, Dietary Fiber 2 g, Sugar 37 g, Protein 7 g, Cholesterol 66 mg, Sodium 315 mg
- Total: 1 hr 30 min (plus cooling)
- Active: 20 min
Discover the ultimate banana walnut breada moist, tender loaf perfected after testing countless recipes. The magic lies in blending white and brown sugars with melted butter for an irresistible crumb that stays fresh for days. Use the ripest bananas possible to unlock intense sweetness and unbeatable moisture that will have you slicing into this crowd-pleaser again and again!
Ingredients ():
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 cup walnuts, toasted and roughly chopped
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1/3 cup lightly packed light brown sugar
- 1 stick unsalted butter, melted and cooled to room temperature
- 1 1/4 teaspoons pure vanilla extract
- 1 1/2 cups mashed overripe bananas (3 to 4 bananas)
- 1 cup confectioners' sugar
- 3 tablespoons cream cheese, softened to room temperature
- 2 tablespoons milk
Cook Mode: Keep screen awake.
- Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together flour, walnuts, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Stir in cooled melted butter and 1 teaspoon vanilla, then fold in mashed bananas. Gently fold in dry ingredients until just combineddon't overmix for that perfect texture!
- Pour batter into prepared pan. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.
- For the frosting, whisk confectioners' sugar, cream cheese, milk, and remaining 1/4 teaspoon vanilla until smooth and spreadable. Frost the cooled bread generously and dive in!
Photograph by Kate Sears
