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Banana-Walnut Mini Loaves

Banana-Walnut Mini Loaves
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
12 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/3 cups mashed ripe bananas (2 to 3 medium)
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped black walnuts
  • CINNAMON SPREAD:
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • bananas.
  • Combine the flour, cardamom, baking soda, cinnamon and nutmeg;
  • gradually add to banana mixture just until moistened. Fold in
  • walnuts.
  • Pour into six greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
  • Bake at 350° for 22-26 minutes or until a toothpick inserted
© Taste of Home 2013

2 of 2

Banana-Walnut Mini Loaves (continued)

Directions (continued)

  • near the center comes out clean. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • In a small bowl, combine the spread ingredients. Serve with bread.
  • Refrigerate leftovers.
  • Yield: 6 loaves (4 slices each) and 1 cup spread.
Nutrition 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.
© Taste of Home 2013