Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Loaf pan
- Electric mixer (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan with cooking spray or butter.
2. In a mixing bowl, combine the mashed bananas, chopped walnuts, and raisins.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the banana mixture, along with the vegetable oil and eggs. Mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana nut jumble cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
Makes one loaf. Serves 8-10.
Nutritional information:
Per serving (based on 8 servings):
Calories: 330
Fat: 18g
Saturated Fat: 2g
Cholesterol: 41mg
Sodium: 325mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 21g
Protein: 5g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Replace the raisins with chopped dried apricots for a fruity twist.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Make sure the bananas are ripe and mashed well for maximum flavor and moisture.
- Do not overmix the batter, as this can lead to a tough and dry banana nut jumble.
- Let the jumble cool completely before slicing to prevent it from falling apart.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Storage instructions:
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat, slice the banana nut jumble and microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the banana nut jumble sliced on a plate or on a cake stand. Dust with powdered sugar or drizzle with honey for a sweet touch.
Garnishes:
Garnish with extra chopped walnuts or raisins for a crunchy and fruity touch.
Pairings:
Pair with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the jumble is too dry, try adding an extra mashed banana or a splash of milk to the batter.
- If the jumble is too moist, try baking it for an extra 5-10 minutes or reducing the amount of mashed banana.
Food safety advice:
Make sure to use clean hands and utensils when handling the ingredients. Store any leftovers properly to prevent spoilage.
Food history:
Banana nut jumble is a classic American dessert that dates back to the early 20th century. It was often served as a tea-time treat or a breakfast pastry.
Flavor profiles:
Banana nut jumble is sweet, nutty, and slightly spiced with cinnamon.
Serving suggestions:
Serve sliced on a plate or on a cake stand. Dust with powdered sugar or drizzle with honey for a sweet touch.
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Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored