Banana Walnut Bread

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1 1⁄2 hours 1 loaf (10 to 12 servings) Print RecipeEmail Recipe


1 1⁄2cupall-purpose flour
3⁄4cupcake flour
1 1⁄2teaspoonbaking powder
1⁄2teaspoonground cinnamon
1⁄4teaspoonbaking soda
2 eggs (at room temperature)
1⁄2cupvegetable oil
1⁄2cupgranulated sugar
1⁄2cupbrown sugar, packed
3⁄4poundripe bananas (about 2 medium, cut into 1 inch pieces)
1⁄4cuporange juice


Heat oven to 325°.

Combine all-purpose flour, cake flour, baking powder, cinnamon, baking soda, salt and nutmeg in dry food processor container fitted with metal blade; process with two 5 second on/off turns. Transfer to waxed paper.

Process eggs in food processor container fitted with metal blade, adding oil in thin stream within 15 seconds; process 15 seconds. Process, gradually adding granulated sugar and brown sugar within 12 seconds; process 20 seconds. Scrape down side of container.

Add bananas, orange juice and vanilla to egg mixture; process 1 minute. Add half the flour mixture and the walnuts; process with 4 half-second on/off turns. Add remaining flour mixture; process with 4 or 5 half-second on/off turns just until flour is mixed into batter.

Pour batter into oiled 7 cup terrine loaf pan or 9 x 5" loaf pan. Bake on center oven rack until wooden pick inserted in center is withdrawn clean, about 1 hour 10 minutes. Cool in pan on wire rack 30 minutes. Remove bread from pan; cool to room temperature. Refrigerate wrapped in plastic wrap overnight before serving.


Preparation time does not include refrigeration time.

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