Since selling the restaurant, I have been experimenting with different variations of the banana bread recipe. At this point, it has become a mash-up of several recipes I\\\’ve tried. The new version replaces the butter in the original recipe with a combination of canola oil and Greek yogurt. Toasting the walnuts before adding them to the batter adds another layer of flavor, and adding some flax seed adds to the nutty flavor, boosts the fiber content, and adds some Omega-3. Another twist is swapping out the almond extract from the original recipe with Nocello, a delicious walnut liqueur I was introduced to and which we also served at the restaurant.
I hope you give this new recipe a try. Turn it into French toast to enjoy the nostalgia of our old restaurant dining experience. It is also delicious on its own, or with a bit of maple butter.
Banana Bread
Ingredients
- 340 grams of bananas
- 210 grams of sugar
- 260 grams of flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 tablespoon flaxseed
- ¼ cup vegetable oil
- ¼ cup Greek yogurt (whole or 2%)
- 2 eggs
- 1 teaspoon Nocello Walnut Liqueur*
- 1 cup of chopped toasted walnuts
Instructions
- Preheat oven to 350ºF
- Place chopped walnuts on a sheet pan and place them in the oven for 8-10 minutes; check them frequently so they don’t burn.
- Remove the walnuts from the oven and allow them to cool.
- Mix the flour, baking soda, flaxseed, and salt and set aside.
- Mix the vegetable oil, Greek yogurt, eggs, and Nocello and set aside.
- Put bananas and sugar in a mixing bowl and beat with a whisk until well incorporated.
- Add oil, yogurt, and egg mixture to the banana mixture and continue mixing until well combined.
- Add wet ingredients to the flour mixture. Mix using a rubber spatula or wooden spoon until the dry ingredients are absorbed. Don’t over-mix.
- Fold the walnuts into the batter.
- Pour batter into two 7 ¾ x 3 ¾ x 2 loaf pans that have been sprayed with Pam.
- Make sure the batter is evenly distributed between the two pans for even baking.
- Bake at 350ºF for 40 to 50 minutes. Rotate the pan about halfway through baking.
- Loaves should be slightly moist in the center; they will continue to cook as they cool.
- Allow banana bread to cool in the pan on a wire rack for 15 minutes before trying to remove them from the pan.
- After removing them from the pan, allow them to cool on a wire rack.
Notes
To store the banana bread, ensure it is thoroughly cooled and then wrap it tightly in plastic.
It will last three days at room temperature.
It can also be stored in the refrigerator for up to a week or frozen for up to four months. * You can substitute ½ teaspoon vanilla plus ½ teaspoon almond extract if Nocello is unavailable.