Banana Nut Bread
Banana Nut Bread has always been a favorite way to use up those overripe bananas. Not only is it delicious, but it also freezes well for future use.
Banana Nut Bread has always been a favorite way to use up those overripe bananas. Not only is it delicious, but it also freezes well for future use.
- Carbohydrate 114.114498332595 g
- Cholesterol 379.6111775 mg
- Fat 25.2231882937316 g
- Fiber 3.35643588763825 g
- Protein 17.5399562865962 g
- Saturated Fat 9.53791629079259 g
- Serving Size 1 1 Serving (275g)
- Sodium 371.741910745711 mg
- Sugar 110.758062444957 g
- Trans Fat 2.86853984584467 g
- Calories 733 calories
Step-by-step
- Grease and flour insdie of 4 1/2 qt Crockpot slow cooker. Cream butter in lg bowl with electric mixer until fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth.
- Sift together flour, baking powder, sald and baking soda in sm bowl. Slowly beat flour mixture into creamed mixture. Add walnuts and mix thoroughly. Pour into slow cooker. Cover, cook on HIGH 2 to 3 hours.
- Let cool, then turn bread out onto a serving platter.
Bakers frequently err by dumping dry flour directly into wet batter, creating pockets of gluten development that toughen the crumb. Sifting the flour, baking powder, salt, and baking soda beforehand guarantees even chemical leavening distribution. Creaming the butter and sugar until genuinely pale and fluffy incorporates microscopic air pockets necessary for proper lift, especially when relying on a moist fruit puree.
Scaling this recipe requires attention to sugar and fat ratios to maintain structural integrity. Doubling the batch demands careful mixing speeds to avoid breaking the emulsion after adding the eggs and dark corn syrup. Conversely, reducing the yield means shortening the cook time significantly to prevent dry edges inside the ceramic insert.
Preparing a four-and-a-half-quart slow cooker requires thorough greasing and flouring of the interior walls to prevent sticking during release. Cover the top of the slow cooker insert with a paper towel beneath the lid to catch condensation drips, maintaining a dry surface that supports proper baking on the high setting for two to three hours.
Slices stored in an airtight container at room temperature develop a more cohesive flavor profile by day two as moisture equilibrates throughout the crumb. Toasting leftover slices in a skillet with unsalted butter revitalizes the texture and softens the chopped walnuts.
