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We have many walnut trees in Pennsylvania. You have to collect and crack a lot of nuts for a pound of meat—but oh how good the baked goods taste!—Lee Sauers, Mifflinburg, Pennsylvania
Nutritional Facts 2 slices with 2 teaspoons spread equals 169 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 114 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Banana-Walnut Mini Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p89
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Oct. 22, 2012 by vgniaz
Marian08 - Relax and don't be so negative. Relax, some of us enjoy hearing other options to try. Read between the lines, we are saying we enjoyed the recipe as is, but also enjoyed it this way too. Free yourself...Think outside the box. Life is too short to let a recipe review "annoy"you. Don't sweat the small stuff.
I added mini chocolate chips and everyone went crazy!
Reviewed on Oct. 10, 2012 by cindikg
I've made this recipe twice now and my family eats it up! It was moist and flavorful. I added chocolate chips to some of the batter and that was great, also.
Reviewed on Sep. 23, 2012 by tukan
loved it!!!!thank you!
Reviewed on Sep. 23, 2012 by SandraHammons
The bread is rather heavy. I used English walnuts, otherwise, the recipe is the same. I will not make this particular recipe again. Maybe it is the cardamon.
I am in the process of making this recipe. Cardamon is very expensive. I bit the bullet and bought a 1.75 oz bottle for $12. You can be sure I will store it properly and use it in more recipes!
Reviewed on Sep. 23, 2012 by marian08
I agree with DJCOLLINS1122. If you haven't made the recipe,Don't rate it. It also annoys me when someone takes the recipe and adds this or that or omits ingredients because they think it will be better. Make the recipe as it states, then add or omit an ingredient and let us know how it is, but please first make it as the person intended it to be made. Thank you.
Reviewed on Sep. 23, 2012 by Laino
It is so annoying when people who have not tried a recipe give it a rating, especially 5 stars.
Reviewed on Sep. 23, 2012 by DJCOLLINS1122
Although I haven't tried this, it is almost exactly like the one I make. I don't usually use cardamom, however, so anxious to try that. I did this review to respond to Coquies' comment; the recipe does call for black walnuts....
Reviewed on Sep. 23, 2012 by Coquies
Should say BLACK Walnuts are to be used.
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