Banana Bread with Toasted Walnuts!  Curtis Stone’s Recipe
Margie Forks and Corks |
Margie Forks and Corks |
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  • Nonstick cooking spray
  • 2 cups walnuts (l and 1/2 cups toasted, 1/2 cup to put on top of batter before baking.)
  • 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt (I used regular table salt)
  • 1/2 teaspoon freshly grated nutmeg (the fresh gated nutmeg, does make a difference.)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cups sugar
  • 2 large eggs, (I let my eggs get to room temperate when using them for baking.)
  • 1/2 cup canola oil
  • 1/3 cups coarsely mashed ripe bananas
  • 3 large)
  • 2 tablespoons plain whole-milk yogurt
  • 1 teaspoons pure vanilla extract
  • 9 x 5 x
  • 1/2 cups of the walnuts on a large heavy baking sheet. Bake, stirring occasionally, for about 8 minutes, or until the walnuts are toasted and a nut broken in half is golden brown in the center. Let cool, then coarsely chop. Note: The remaining 1/2 cup of walnuts, do not toast, they will be put on top and toast as the bread bakes.



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