Banana-Walnut Bread

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Banana-Walnut Bread might be a recipe you should try. One serving contains 289 calories, 5g of protein, and 13g of fat. This recipe serves 8. For 55 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times requires canolan oil, cinnamon, salt, and bananas. 128 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 44%, this dish is good. Users who liked this recipe also liked Walnut Banana Bread, Banana Walnut Bread, and Banana Walnut Bread.

Servings: 8

 

Ingredients:

½ cup agave nectar

1 tsp. baking powder

1 tsp. baking soda

3 overripe bananas, mashed

¼ cup canola oil

1 tsp. cinnamon

½ tsp. nutmeg

½ cup oat flour

¼ tsp. salt

1/3 cup plain soymilk

2 tsp. pure vanilla extract

½ cup walnuts, divided

1 cup all-purpose white flour

½ tsp. xanthan gum

Equipment:

loaf pan

oven

bowl

whisk

frying pan

toothpicks

wire rack

Cooking instruction summary:

Preheat oven to 350F. Coat 8×4-inch loaf pan with cooking spray. Combine flours, all but 2 Tbs. walnuts, baking powder, baking soda, cinnamon, nutmeg, xanthan gum and salt in bowl.Whisk bananas, agave nectar, soymilk, oil and vanilla until smooth in separate bowl. Fold in dry ingredients.Pour batter into prepared pan. Sprinkle remaining 2 Tbs. walnuts over loaf. Bake 60 minutes, or until toothpick inserted into center comes out clean. Cool on wire rack 20 minutes, then unmold and cool completely before slicing.

 

Step by step:


1. Preheat oven to 350F. Coat 8×4-inch loaf pan with cooking spray.

2. Combine flours, all but 2 Tbs. walnuts, baking powder, baking soda, cinnamon, nutmeg, xanthan gum and salt in bowl.

3. Whisk bananas, agave nectar, soymilk, oil and vanilla until smooth in separate bowl. Fold in dry ingredients.

4. Pour batter into prepared pan. Sprinkle remaining 2 Tbs. walnuts over loaf.

5. Bake 60 minutes, or until toothpick inserted into center comes out clean. Cool on wire rack 20 minutes, then unmold and cool completely before slicing.


Nutrition Information:

Quickview
289k Calories
4g Protein
13g Total Fat
39g Carbs
4% Health Score
Limit These
Calories
289k
14%

Fat
13g
20%

  Saturated Fat
1g
8%

Carbohydrates
39g
13%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
243mg
11%

Alcohol
0.36g
2%

Get Enough Of These
Protein
4g
9%

Manganese
0.84mg
42%

Vitamin B1
0.22mg
15%

Phosphorus
129mg
13%

Selenium
8µg
13%

Folate
50µg
13%

Vitamin B6
0.24mg
12%

Fiber
2g
12%

Copper
0.22mg
11%

Vitamin E
1mg
11%

Magnesium
38mg
10%

Potassium
316mg
9%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
9%

Iron
1mg
8%

Calcium
60mg
6%

Vitamin C
4mg
6%

Vitamin K
5µg
6%

Zinc
0.68mg
5%

Vitamin B5
0.27mg
3%

Vitamin B12
0.11µg
2%

Vitamin A
69IU
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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