Author Notes: Whenever I have very ripe (or over ripe) bananas, I make a simple banana nut bread that’s been in our family for years. It’s not too sweet and very dense. We like it chilled and spread with butter. I took some liberties with the original recipe, adding more nuts, walnut oil and maple syrup and then I made maple walnut butter! —inpatskitchen
Makes: one 5×9 inch loaf
Ingredients
For the Maple Walnut Butter
-
1/2
cup walnuts, toasted in 350F oven for 8 to 10 minutes
-
1
teaspoon walnut oil
-
4
tablespoons butter
-
1/4
cup pure maple syrup (I used Grade B from Michigan)
For the Bread
-
4
tablespoons butter
-
1/2
cup granulated sugar
-
1/4
cup pure maple syrup
-
1
egg
-
1
tablespoon walnut oil
-
2
very,very ripe bananas, smashed with a fork
-
3
tablespoons sour milk (mix 1 teaspoon white vinegar into 1/4 cup milk and then measure your 3 tablespoons)
-
2
cups all purpose flour
-
1/4
teaspoon salt
-
1/4
teaspoon baking soda
-
1/2
teaspoon baking powder
-
1
cup walnuts toasted in a 350F oven for 8 to 10 minutes
Directions
For the Maple Walnut Butter
- Place the toasted walnuts in a mini food processor and start processing until the walnuts almost turn into a paste. Add the butter, walnut oil and maple syrup and continue to process until all is combined. Set aside.
For the Bread
- In a large mixing bowl, cream the butter and sugar together. Beat in the bananas, egg, maple syrup and walnut oil.
- In another bowl, whisk the flour, salt, baking soda and baking powder together.
- Chop the roasted walnuts and set aside.
- Stir the flour mixture into the wet mixture until totally combined. Stir in 3/4 of the chopped walnuts.
- Butter a 9×5 inch loaf pan and spread the bread mixture in. Sprinkle the top with the remaining walnuts. Bake in a pre heated 350F oven for 50 to 60 minutes. Cool and enjoy with the Maple Walnut Butter!