This banana nut butter recipe makes the most of a recipe that’s been floating around for ages.
If you haven’t tried it before, you need to do so.
The dough needs to be kept warm for the whole time it’s in the fridge, which helps the crust stay soft and soft all day.
A lot of times, you’ll have to add a little oil or butter to the pan.
Banana nut butter can be bought online or at your local bakery.
To make the crust, mix together the flour, baking powder, salt, and baking soda.
Add the oil to a large mixing bowl.
Add a pinch of baking soda and a pinch each of sugar and cinnamon.
Mix to combine.
Add half the oil and the remaining baking soda to the bowl of the mixer.
Add vanilla extract and mix on low speed for 5 minutes.
Add more oil and vanilla, if needed.
Mix on medium-high speed for 10 minutes.
Cover the bowl and refrigerate for at least one hour.
Meanwhile, mix the remaining flour and baking powder.
Add 1 cup of the butter and the butter mixture to the flour mixture.
Add one cup of milk.
Mix for 30 seconds.
Add another cup of water and mix for 10 seconds.
Beat the dough by hand for 3 minutes on medium speed.
Shape into a ball.
Heat a large nonstick skillet over medium heat.
Add butter mixture.
Cook for 2 to 3 minutes, until it starts to brown.
Turn off the heat.
Divide the dough into eight equal portions.
Dip each of the pieces into the butter, making sure that the edges are not touching.
Spoon into the prepared crust.
Repeat with the remaining butter mixture and dough.
Place in the refrigerator for 1 hour, until doubled in size.
For best results, store the dough in the bowl overnight.
Nutrition Facts Banana Nut Bread without the Bun Amount Per Serving (1 piece) Calories 743 Calories from Fat 572 % Daily Value* Total Fat 70g 74% Saturated Fat 41g 100% Polyunsaturated Fat 9g Monounsaturated Fat 10g Sodium 597mg 17% Potassium 488mg 10% Total Carbohydrates 41g 11% Dietary Fiber 5g 20% Sugars 9g Protein 15g 40% Vitamin A 8% Vitamin C 3% Calcium 5% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.