During the summer, I get spoiled with the incredibly delicious, fresh, mixed berry muffins from my favorite roadside market in the Hamptons. When the market closes after the busy Hamptons summer season is over, I always miss them. To satisfy my cravings for the moist muffins this fall, I started baking berry muffins and banana breads from scratch. I took a moist banana bread recipe and added berries and walnuts to it, tweaking it until I had a delicious berry banana bread recipe that I now love to bake. Served warm with coffee and eggs, it makes a great breakfast to start the day off right.
The Berry Walnut Banana Bread is a great recipe to make when you have fruit that would otherwise not get eaten. Whenever I have bananas that are starting to turn brown, I whip up this recipe. I add any berries that I have in the refrigerator. I can then restock my fridge with fresh fruit that I grab on my weekly grocery run. This allows me to always have fresh berries and bananas on hand without worrying about throwing them away if they don't get eaten that week.
3 ripe bananas, mashed
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 cup butter, melted
2 Tbsp. milk
1 tsp. lemon juice
1 cup sugar
3/4 cup crushed walnuts
1 cup berries of your choice
Preheat oven to 350F. Grease bread pan with nonstick spray. Mash bananas in medium mixing bowl, then add eggs, butter, milk, lemon juice and sugar and mix until smooth. Add rest of ingredients except berries. Mix only until blended, then fold in berries. Pour into bread pan.
Bake 60 to 70 minutes. Do not over bake, but make sure center in finished baking. Insert knife in center to check, and take out as soon as liquid settles. Brush butter over crust, then cool. Tip: I usually cut off the end crusts, since they turn rather dark before the center is done baking.
Serve alone, with butter and jam, or with cream cheese. Enjoy!
-Freezes well. Can also be made into muffins.