Ingredients
1/4 c. chopped walnuts
3 Tbsp. buttermilk
1 tsp. baking soda
2/3 c. granulated sugar
1/3 c. canola oil
1 c. mashed ripe bananas
1 c. unsifted all-purpose flour
1 c. whole wheat flour
3 egg whites, beaten slightly
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Batch dough method — store dough in fridge, bake fresh daily
Corrugated surface loaf pan — even heat, easy release
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Batch dough method — store dough in fridge, bake fresh daily
Corrugated surface loaf pan — even heat, easy release
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
You're reading one of recipes available free. Full library with Gastronome.
Place walnuts on cookie sheet. Bake in 350° gas oven 8 to 10 minutes until lightly browned. Combine buttermilk and soda; set aside. Combine sugar and oil; mix well. Stir in bananas. Combine flours; add to banana mixture alternately with egg whites. Add buttermilk mixture; stir just until blended. Fold in walnuts. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan coated with nonstick vegetable cooking spray. Bake in 350° gas oven 50 to 60 minutes. Remove from pan; cool on rack. Yield: 20 servings.