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I’ve never been a person that goes wild for walnuts. They’re a superfood, so you’re supposed to like them. I dutifully buy walnuts in bulk and store them in one of those large hermetic jars (so they don’t go stale, of course) and they stare back at me……
I've never been a person that goes wild for walnuts. They're a superfood, so you're supposed to like them. I dutifully buy walnuts in bulk and store them in one of those large hermetic jars (so they don't go stale, of course) and they stare back at me…quietly, like walnuts do.
Enough with this game of chicken! I set out to create walnut recipes I'd hunger for. And I succeeded: 20 steal-your-heart savory-ish recipes, and 14 knockout sweet ones. Who knew walnuts could be so much more than a snack or a salad topping that really reads as an afterthought, a “might as well” addition.
Whether you’re camping, road-tripping, picnicking, or spending time at the beach, a cheese plate by your side is always a welcome snack. I might be biased, but I love enjoying a plethora of great cheese and cured meat in any scenery, all year round. Ho…
Whether you’re camping, road-tripping, picnicking, or spending time at the beach, a cheese plate by your side is always a welcome snack. I might be biased, but I love enjoying a plethora of great cheese and cured meat in any scenery, all year round. However, my typical, carefully designed plates aren’t exactly simple to transport, especially when planning to enjoy them on the go. To keep your beautiful, cheesy creations intact outside the confines of your home, here are six tips.
When you’re out and about, forget about fancy platters or boards. I like to build my cheese plate directly in a wide reusable container or to-go box (you can even find boxes made specifically for this use). This way, everything is packed in and ready to eat once you arrive at your destination. It takes some extra work to bring all of the items separately to build on the spot, so arranging the plate beforehand saves a lot of time and eliminates the need for excess supplies, like a cutting board, sharp knife, and extra food packaging.
Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.
We’ve entered the golden era of nuts. Just about ever…
Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.
We've entered the golden era of nuts. Just about every one has been milked or turned into flour. And yes, there are many, many nut butters at the supermarket. But much like how you get the best out of spices by toasting and grinding your own, homemade nut butter cannot be beaten.
There are some food that I will never attempt to DIY: cereal, yogurt, my favorite seedy sourdough (sadly, my starter died of neglect months ago.) Still, there are other grocery list staples that I will never buy again. Fluffy hummus, crunchy, steaming …
There are some food that I will never attempt to DIY: cereal, yogurt, my favorite seedy sourdough (sadly, my starter died of neglect months ago.) Still, there are other grocery list staples that I will never buy again. Fluffy hummus, crunchy, steaming English muffins, and almond milk that’s creamier—and way more flavorful—than my go-to tetra pack. But not all homemade almond milk is created equal. It can be gritty, bitter, or watery if made wrong. As a lifelong lactose intolerant, I’ve garnered my fair share of tips for the absolute best almond milk at home. Follow these steps and you may never want to go back to the store-bought stuff.
Back to Basics
Let’s start with the basics: the nuts themselves. You must start with skin-on, raw, unsalted almonds.But I already have a bulk bag of salted, roasted almonds from Costco! I know, I know, but save those for snacking. To get a subtly sweet, ultra-creamy final product, raw nuts are paramount. Soaking roasted nuts brings out their bitterness, and because they’re drier to begin with, they yield a gritty milk. (Soaking nuts also won’t remove any flavors, so unless you want Thai chili- or salt & vinegar-flavored almond milk, use unseasoned almonds.) Another reminder: Nuts are full of oil and can go rancid at room temperature; unsurprisingly, rancid almonds will make sour almond milk. Before you put the effort in, do yourself a favor and taste one to ensure the nuts are fresh, especially if they've been in your pantry for a while.
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This easy classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts. Do you like your banana bread…nutty? A few dark brown bananas are an ordinary sight on our counter (yours too?). Usually our go-to banana recipes are healthy muffins or banana oatmeal pancakes, but this time we wanted something new. Meet this ultra Classic Banana Nut Bread! This one is just like Grandma’s: moist and cinnamon-scented, with bursts of crunchy walnuts throughout. To take it over the top, toast the nuts in a skillet to bring out their nutty undertones before gently folding them into the batter. Ingredients in this banana nut bread This banana nut bread is a straightforward take on the classic! We’ve got a few tricks up our sleeve, so here are a few notes on what you’ll need: Bananas: Make sure they are ultra ripe! Spotty and brown is good and black works too! Walnuts: You can use any type of nut in banana nut bread. Walnuts and pecans are the most classic: but you can get creative (see below). Neutral oil: We prefer oil in our quick breads because it doesn’t require melting like […]
This easy classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts.
Do you like your banana bread…nutty? A few dark brown bananas are an ordinary sight on our counter (yours too?). Usually our go-to banana recipes are healthy muffins or banana oatmeal pancakes, but this time we wanted something new. Meet this ultra Classic Banana Nut Bread! This one is just like Grandma’s: moist and cinnamon-scented, with bursts of crunchy walnuts throughout. To take it over the top, toast the nuts in a skillet to bring out their nutty undertones before gently folding them into the batter.
Ingredients in this banana nut bread
This banana nut bread is a straightforward take on the classic! We’ve got a few tricks up our sleeve, so here are a few notes on what you’ll need:
Bananas: Make sure they are ultra ripe! Spotty and brown is good and black works too!
Walnuts: You can use any type of nut in banana nut bread. Walnuts and pecans are the most classic: but you can get creative (see below).
Neutral oil: We prefer oil in our quick breads because it doesn’t require melting like butter: one less step!
Light brown sugar: Color matters here! Dark brown makes the bread a very dark color
Eggs, baking soda & salt: The regular players for a quick bread.
Cinnamon and allspice: Allspice gives it just the right unique intrigue in flavor!
Vanilla: A hefty dose of vanilla gives it a smooth flavor.
All purpose and whole wheat flour: A mix of flours adds a nuance to the flavor a pinch of nutrients.
How to make banana nut bread
Banana nut bread is like any quick bread recipe. If you’ve made pumpkin bread or zucchini bread, you know the drill! There’s one extra step you’ll need in the beginning:
Toast the nuts in a dry skillet. This brings out their nutty flavor (see below).
Mix the wet ingredients. Mash that banana with a fork or potato masher first.
Mix the dries in a separate bowl.
Stir to combine, then gently fold in the nuts.
Bake for 45 minutes, then add foil and bake 15 more. Add the foil to make sure the nut topping doesn’t get too brown.
Why toasting the nuts makes a difference
The first step to this banana nut bread is toasting the nuts. Why do you toast nuts? Toasting nuts brings out at beautiful nutty essence that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.
Over here, we always toast our nuts (yep!) before adding them to salads and desserts. So why not do it before folding into a quick bread? You can toast nuts on the stovetop or in the oven. Here’s How to Toast Nuts (2 Best Ways!).
Alternate nuts & mix-ins for banana nut bread!
Walnuts and bananas are a classic combination. But you can get creative with other types of nuts or add-ins! Here are a few ideas of mix-ins for banana nut bread:
Pecans
Hazelnuts
Cashews
Almonds
Chocolate chips
Butterscotch or peanut butter chips
Dried cherries or cranberries
Shredded coconut
The most fun part is combining them to make interesting flavors! Try chocolate hazelnut banana bread, cashew cherry, or coconut butterscotch.
Banana nut bread storage
Here’s the great thing about this banana nut bread: it’s seriously moist and keeps very well! You’ll find it’s even softer and moister the second day. We like to keep it at room temperature because it’s so beautifully moist and you can eat it right away. But here are a few options for storage:
How long does banana bread last at room temperature? 4 to 5 days, covered in aluminum foil.
Can you refrigerate banana bread? You can! Keep in mind that it does dry out a bit in the fridge. It also tastes a little better at room temp, so you may want to leave it on the counter for a few minutes before eating.
Can you freeze banana bread? Yes! Slice it into pieces and wrap it in plastic wrap and then place it in a freezer safe bag or container. It stays good for about 3 months.
Vegan variation
Do you eat plant-based? It’s easy to make this banana nut bread vegan: just substitute flax eggs for the eggs. Flax eggs are simply ground flax seed mixed with water: it combines to make a gel-like substance that’s great as a binder in vegan baked goods.
What else can you make with ripe bananas? So many things. Our favorite are our healthy muffins (many variations below), but there are lots of options. Here are our favorite banana recipes:
Preheat oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
Toast the walnuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking. Then chop the walnuts: it should be enough for about 3/4 cup.
Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 1/3 cup. Whisk in the oil, brown sugar, egg, and vanilla extract.
Add the baking soda, kosher salt, all-purpose flour, and whole wheat flour to the bowl and stir together with a spoon. Gently fold in the 1/2 cup walnuts.
Bake: Pour the batter into the loaf pan and top with the remaining 1/4 cup chopped walnuts. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
Category:Bread
Method:Baked
Cuisine:American
Keywords: Banana nut bread
More quick bread recipes
Quick breads are breads that don’t use yeast, like banana bread and pumpkin bread! They bake right after mixing up the batter. Here are a few more quick breads to try:
My partner, though, is very allergic—not pop-a-Lactaid allergic, but hives-and-EpiPen allergic. So, sharing meals (and spaces) has necessarily meant a sharp decline in my dairy consumption (bye, cream). It’s not that having da…
I really like milk milk.
My partner, though, is very allergic—not pop-a-Lactaid allergic, but hives-and-EpiPen allergic. So, sharing meals (and spaces) has necessarily meant a sharp decline in my dairy consumption (bye, cream). It’s not that having dairy at the table will poison him, but I’ve come to learn that meals are just slightly less enjoyable, less meaningful when you can’t share them with the person you love. (OK, the reality is less virtuous: I ordered a burrata appetizer at a restaurant a few months ago and had to eat the entire ball alone.)
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