Cinnamon Walnut Banana Bread


I’ve been hanging on to a few bananas this week knowing I wanted to make a banana bread. Dennis bought me a Breville Smart Oven Air (countertop oven) for my birthday. I love it! It can make up to a 14 pound turkey as well as fit a 9×13 pan. I’m looking forward to using all the fun features this oven offers. This oven has many functions and they are -toast, bagel, broil, bake, roast, warm, pizza, proof, airfry, reheat, cookies, slow cook, and dehydrate. I can’t wait to try them all. Today, I used the bake function so I could make my banana bread.

I was so excited to use my new Breville oven, I took a picture of the banana bread once I placed it inside.

I added cinnamon and nutmeg to my bread, knowing my house would smell wonderful once the bread was baking in my new oven.

I started by creaming softened butter and sugar together and then adding two large, eggs, 1 cup of mashed, ripe bananas, milk (I used fat free because that is always what I have on hand), and vanilla.

In another bowl, I combined all-purpose flour, chopped walnuts (1 cup, I wanted a lot of walnuts in my bread, not just a few bits and pieces), cinnamon, nutmeg, baking soda and kosher salt.

I slowly added the dry ingredients to the wet ingredients and mixed everything together. Next, I poured the mixture into a greased (bottom only) 9×5 inch loaf pan and placing it into a preheated 350 degree oven for 65 minutes, checking after 55.

Dennis and I live in a neighborhood filled with the most wonderful neighbors anyone could hope for. Our next door neighbors, Seth and Deanna have the two cutest little girls, Abby and Madelyn. They are so sweet! Deanna’s parents came in from Chicago today. I know they’re going to enjoy the nice weather we’ve been having. Deanna’s parents are always so kind and say hello whenever they see me outside. I knew they’d be coming in today, so decided I’d make two banana breads, one for us and one to take next door for Seth and Deanna to share with their family. I hope they enjoy my Cinnamon Walnut Banana Bread and I hope if you try it, you enjoy it too. I know I’ll be enjoying a slice of this with my coffee tomorrow morning!


3/4 cup sugar

1/2 cup butter, softened

2 large eggs

1 cup mashed, ripe bananas (2-3 bananas)

1/3 cup milk

1 teaspoon vanilla

2 cups all-purpose flour

1 cup chopped walnuts

1 teaspoon baking soda

1-1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon kosher salt


  1. Preheat oven to 350 degrees.
  2. Grease or spray bottom of a 9×5 loaf an.
  3. In large bowl (or bowl of an electric mixer), cream together butter and sugar until light and fluffy.
  4. Add eggs and beat.
  5. Add mashed bananas, milk and vanilla and blend.
  6. In another bowl, combine flour, walnuts, cinnamon, nutmeg, kosher salt and baking soda. Mix.
  7. Add dry ingredients to wet ingredients and mix together until moistened.
  8. Pour into prepared loaf pan and bake for 55-65 minutes, until a toothpick comes out clean.


Until next time, Kris

Strawberry Banana Walnut Quick Bread


Last Sunday when I went to the market, I grabbed a bunch of bananas … as I always do. Maybe it’s because I used to work for Dole Food Co.  Whatever the case, we are never without bananas at our house.  Well, this week, I have way more bananas than I need.  As I was at Trader Joe’s getting the bulk of my grocery shopping done, Dennis and Kylie ran to Vons to pick up the few items I needed there.  When I got home, Kylie says to me “Mom, I got you bananas, I noticed we were out.”  “Thank you, Kylie!”  Oh no, I thought to myself, we have way more bananas than we’ll ever use in one week.  For most of the summer, however, Kylie has been making herself a smoothie for breakfast and we were going through the bananas quicker than normal.  I figured, we’d go through them.  Well, the darn blender broke.  I bought a new one, but I guess it wasn’t very good because it had a hard time pureéing the banana. I need to return it to the store and pick up another one quickly so Kylie can continue making her smoothies for breakfast for the school year.

As I was cleaning up the kitchen after lunch today, I came upon all the bananas I forgot about.  I decided to make a banana bread.  Then, I remembered all the strawberries that were going to go bad if we didn’t finish them, so added them to my bread to make it a Strawberry Banana Bread with walnuts.  I was buying a lot of strawberries as well for Kylie to put in her breakfast smoothie.  The recipe I used for this quick bread is from the Pillsbury cookbook.  I only changed a couple things … I added a cup of chopped strawberries, 3/4 cup of walnuts vs. 1/2 cup, 1 teaspoon of kosher salt instead of 1/2 teaspoon of salt and 2 teaspoons vanilla instead of 1 teaspoon.

I must be missing my mom, sister and family in Wisconsin.  My Mom used to make banana bread all the time.  It was so nice to have a slice of banana bread for breakfast growing up. I can picture the banana bread in the pan on top of the stove when I’d come home from school.  Banana bread is a real comfort food to me because it takes me back home to wonderful memories.

Tomorrow morning, I’m going to get up, make a cup of coffee, slice a piece of that strawberry banana bread and head out to the patio to enjoy my surroundings with a simple, carefree breakfast.  Have a wonderful weekend everyone!



  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup mashed ripe bananas (this is 2-3 medium size bananas)
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 2 cups, plus 1 tablespoon all purpose flour
  • 3/4 cup chopped walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon salt


Preheat oven to 350 degrees. Grease bottom only of 9×5 or 8×4 inch loaf pan.  In a large bowl, cream together the sugar and butter.  Beat in the eggs.  Add the bananas, milk and vanilla and continue to mix.  In another smaller bowl, combine the 2 cups of flour, baking soda, salt and nuts.  Mix together and add to the wet mixture. Mix together until the dry ingredients and wet ingredients are well combined. Cut up 1 cup of strawberries in small pieces.  Add 1 tablespoon of flour to the strawberries and toss.  This will prevent your strawberries from sinking in the mix.  Add the strawberries into the mixture, folding in gently.  Pour into your prepared loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cool in pan for about 5 minutes, remove.  Cool completely on a wire rack. Wrap the bread and store in the refrigerator.

Until next time, Kris


Banana Blueberry Bread


I was in the mood for a little something sweet so I decided I would make a quick bread. Banana bread is always a yummy choice for a quick bread, but I wanted to do something a little different, so I thought I’d play around with the idea of adding blueberries to my banana bread and make a blueberry glaze to go over the top.


Here’s what I did.  I started with a basic banana bread recipe.  I then added about 3/4 cup of fresh blueberries.  I put a tablespoon or so of flour over the blueberries and used my fingers to make sure the blueberries were coated lightly in the flour.  I learned from Ina Garten that if you add flour to your blueberries, it will prevent them from sinking to the bottom of the pan while they are baking.


After the cake was cooled, I made a blueberry glaze to drizzle over the top of the bread. The way I did this was to put about 1 cup of blueberries in a small saucepan, cover them with water and add about 1/4 cup of sugar and a touch of vanilla.  I heated this until it was at a rolling boil, then drained off the liquid and smashed them ever so slightly.  I mixed the blueberries into a simple powdered sugar glaze that I prepared in a small bowl.  I made your typical powdered sugar glaze (powdered sugar, melted butter, milk and vanilla).


This cake turned out to be the perfect bit of sweetness.  It is perfect for breakfast or dessert.  It made for a wonderful dessert to come home to after our evening of dog training. It is Tuesday, after all.