Better than Starbucks Chunky Banana Walnut Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 tsp cinnamon
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1 extra large egg
- milk or cream to thin
- 1/2 cup vegetable oil (i used safflower)
- 1 cup roughly mashed banana
- 2/3 cups chopped walnuts plus more for garnish
- 2 tbsp cream cheese at room temperature
- 1 heaping cup confectioner's sugar
- Carbohydrate 239.765509996032 g
- Cholesterol 514.43833333002 mg
- Fat 153.974809999271 g
- Fiber 6.69343344243368 g
- Protein 29.9613233305912 g
- Saturated Fat 68.4939533328793 g
- Serving Size 1 1 recipe (699g)
- Sodium 56682.4248269927 mg
- Sugar 233.072076553598 g
- Trans Fat 13.1635276666294 g
- Calories 2399 calories
set oven to 325F Spray and line a standard 9x5 loaf pan with parchment paper with long ends. This is so you can lift it out easily for slicing. Whisk the flour, salt, baking powder, baking soda, cinnamon, and sugar together in a large mixing bowl or a stand mixer. Beat in the egg, oil, and vanilla. Fold in the banana and nuts, and make sure everything is well combined. Turn into the pan and even out the batter. Bake for about an hour, until a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are fine.) Let the bread cool for 15 minutes in the pan, then remove to a rack to cool completely before frosting. Blend the cream cheese, sugar, and vanilla with enough milk or cream to make a spreadable frosting. Spread over the top of the cooled bread, Sprinkle with chopped walnuts.
