We know you’re glued to #GBBO as much as we are, but if you’re keen to add a certain nuttiness to your bakes then you’ll love these delicious recipes.

Cinnamon Swirl Cream Cheese Banana Bread
By The Recipe Critic

Prep Time – 15 Mins

Cook Time – 50 Mins

Total Time – 1 Hr, 5 Mins

INGREDIENTS

BANANA BREAD

  • 3 over-ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/2 cup walnuts, chopped

CINAMMON SWIRL

  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

CREAM CHEESE CENTER

  • 4 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 egg

PREPARATION

BANANA LOAF

  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
  2. In a large bowl mix mashed bananas, melted butter, 3/4 cup sugar, egg, vanilla extract, baking soda, salt and flour until just incorporated. Do not over mix. Fold in walnuts. Set aside.

CINNAMON SWIRL

  1. In a small bowl, combine 1/3 cup granulated sugar and 1 tablespoon cinnamon. Set aside.

CREAM CHEESE CENTER

  1. In a medium bowl, combine cream cheese, 1/4 cup granulated sugar and egg. Set aside and begin assembling the loaf

ASSEMBLY

  1. Spread half of the banana loaf mixture into the bottom of the loaf pan. Set aside.
  2. Sprinkle a little more than half of the cinnamon swirl mixture on top of the banana bread batter in loaf pan.
  3. Spread all the cream cheese center on top of the cinnamon swirl mixture in loaf pan.
  4. Spread remaining banana bread batter on top of the cream cheese mixture. Sprinkle with remaining cinnamon sugar.
  5. Bake for 50-60 minutes or until toothpick comes out clean when inserted.
  6. Slice and serve warm.

Carrot Walnut Loaf with Cream Cheese Frosting By Handle the Heat

Prep Time – 20 Mins

Cook Time – 1 Hr

Total Time – 1 Hr, 20 Mins

INGREDIENTS

CARROT WALNUT LOAF

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 cup vegetable oil
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots (about 6 to 7 medium carrots)
  • 1/2 cup walnuts, roughly chopped

CREAM CHEESE FROSTING

  • 4 ounces cream cheese, at room temperature
  • 1/2 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1 cup powdered sugar, sifted
  • 1/4 cup chopped walnuts (for garnish)

PREPARATION

CARROT WALNUT LOAF

  1. Preheat the oven to 350°F.
  2. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. In a large bowl, whisk together the oil, brown sugar, granulated sugar, and eggs. Stir in the vanilla extract and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
  5. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes.
  6. Let cool for 20 minutes then turn out onto a wire rack to cool completely.

CREAM CHEESE FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract on medium-high speed until very light, creamy, and smooth.
  2. On low speed gradually add in the sugar and beat until fluffy.
  3. Spread frosting evenly over the loaf, then sprinkle with walnuts.
  4. Slice and serve, or cover and leave at room temperature for up to 8 hours, or in the fridge for up to 3 days. Bring to room temperature before serving.

Chocolate Raspberry Brownie Bites with Walnuts By Domino and C&H Sugar

Don’t feel guilty about indulging in these bite size brownies with crunchy walnuts because the applesauce keeps them moist without the added fat.

Prep Time – 20 Mins

Cook Time – 12 Mins

Total Time – 32 Mins

INGREDIENTS

  • 1 tablespoon butter
  • 2 ounces chocolate, bittersweet, chopped
  • 1/3 cup applesauce, unsweetened
  • 1/2 cup raspberry jam, seedless
  • 1/2 cup brown sugar, packed
  • egg
  • egg white
  • 1 teaspoon vanilla
  • 3/4 cup flour, all-purpose
  • 1/2 cup walnuts, chopped

PREPARATION

  1. In glass bowl, melt butter and chocolate in microwave, stirring once, until smooth, about 1 minute.
  2. Stir in applesauce, jam and sugar until well blended.
  3. Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Gently stir in flour and walnuts.
  4. Use light cooking spray to grease mini muffin pan. Spoon batter into pan, filling to top. Bake in 350°F oven until tester comes out clean, about 10 to 12 minutes.
  5. Let cool in pan 5 minutes; transfer to rack and cool completely. Repeat with remaining batter.

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