Whenever I have very ripe (or over ripe) bananas, I make a simple banana nut bread that's been in our family for years. It's not too sweet and very dense. We like it chilled and spread with butter. I took some liberties with the original recipe, adding more nuts, walnut oil and maple syrup and then I made maple walnut butter! —inpatskitchen
one 5x9 inch loaf
For the Maple Walnut Butter
cup walnuts, toasted in 350F oven for 8 to 10 minutes
cup pure maple syrup (I used Grade B from Michigan)
For the Bread
pure maple syrup
very,very ripe bananas, smashed with a fork
sour milk (mix 1 teaspoon white vinegar into 1/4 cup milk and then measure your 3 tablespoons)
all purpose flour
walnuts toasted in a 350F oven for 8 to 10 minutes
Place the toasted walnuts in a mini food processor and start processing until the walnuts almost turn into a paste. Add the butter, walnut oil and maple syrup and continue to process until all is combined. Set aside.
For the Bread
In a large mixing bowl, cream the butter and sugar together. Beat in the bananas, egg, maple syrup and walnut oil.
In another bowl, whisk the flour, salt, baking soda and baking powder together.
Chop the roasted walnuts and set aside.
Stir the flour mixture into the wet mixture until totally combined. Stir in 3/4 of the chopped walnuts.
Butter a 9x5 inch loaf pan and spread the bread mixture in. Sprinkle the top with the remaining walnuts. Bake in a pre heated 350F oven for 50 to 60 minutes. Cool and enjoy with the Maple Walnut Butter!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!