Banana Nut Bread
Loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love. It's like just eating the top off a muffin with every slice. Prepare individual slices and spread with softened butter. I prefer the four mini loaf version over one loaf.
Loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love. It's like just eating the top off a muffin with every slice. Prepare individual slices and spread with softened butter. I prefer the four mini loaf version over one loaf.
- Carbohydrate 20.8625387469296 g
- Cholesterol 70.2663100721431 mg
- Fat 32.0858653342144 g
- Fiber 1.71990412643845 g
- Protein 4.59062104739158 g
- Saturated Fat 10.1681844161231 g
- Serving Size 1 1 Serving (105g)
- Sodium 2611.83728584671 mg
- Sugar 19.1426346204912 g
- Trans Fat 1.81564706496119 g
- Calories 380 calories
Step-by-step
- Preheat oven to 350 degrees. Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9" x 5" x 2.5" or 4 non-stick mini-loaf pans. Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.
- Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk. Add shortening, eggs, bananas, and vanilla to the dry ingredients. Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened. Batter may seem to be too thick but it will mix in. Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf.
- Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan. Top with remaining walnuts. Bake in 350 degree oven for 60-75 minutes for large loaf pan. Bake in 350 degree oven for 45-55 minutes for mini-loaf pans. Start checking at the lowest bake time and continue cooking until fully cooked.
- Place in the middle of the oven for even baking. Test with toothpick or wooden skewer until it comes out clean, but do not overcook. If loaf is browned and beginning to split, it may appear to be done, Don't be fooled. Check with "long" toothpick or wooden skewer. If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.
The Chemistry of Fats
Substituting half the butter with shortening alters the moisture retention significantly because solid vegetable fats melt at higher temperatures than dairy lipids, preventing premature collapse in the crumb structure. Incorporating over-ripe bananas with deep brown skins introduces high concentrations of invert sugar, which reacts with baking soda to promote rapid browning and complex caramelization notes across the crust. Whisking dry components thoroughly before introducing wet elements ensures the sodium bicarbonate distributes evenly, avoiding bitter pockets.
Texture and Timing
Baking in four mini-loaf pans rather than one standard vessel reduces total oven time to forty-five to fifty-five minutes at 350 degrees Fahrenheit, yielding a higher ratio of crusty edges to soft interior. Testing doneness requires inserting a wooden skewer deep into the geometric center; if the outer crust darkens prematurely before the internal batter solidifies, drape a sheet of aluminum foil loosely over the top. Folding chopped walnuts gently into the dense batter preserves structural integrity while reserving a quarter cup for the surface creates a contrasting crunch.
The Second-Day Transformation
Quick breads develop superior flavor profiles twenty-four hours after baking as moisture migrates uniformly through the dense crumb and fats thoroughly coat the flour proteins. Storing the loaf wrapped tightly in parchment paper at room temperature for up to three days allows the aromatic compounds from the vanilla extract and overripe fruit to concentrate. Toasting leftover slices in a skillet with a thin skim of salted butter revives the crisp edge while melting the internal fats for optimal mouthfeel.
