Broasted Fingerling Potatoes
Slow Roasted Garlic Chicken Recipe

Organic Banana Walnut Bread

There's a new business in town, NSB Eats Organic, that offers a great produce home delivery service. The owner, Jana Caylor, is passionate about the quality of her products. In fact, she even goes directly to the farmer and hand selects every egg that she delivers. 


My family is enjoying all the fresh fruits and veggies and I am thrilled that everything is delivered to my door. I place my order online over the weekend and my box of goodness arrives Tuesday afternoon. 

Last week, I ordered organic bananas, along with those farm fresh eggs, so I could make my all-time favorite loaf bread. My husband, who doesn't normally like banana bread, loved the organic version. Jana's bananas were substantially more flavorful than conventional brands. 

The following Banana Walnut Bread recipe is not 100% organic; however, the only ingredients that are not include the cinnamon, baking powder, and baking soda. 


Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour


1 cup Florida Crystals Organic Sugar
1 stick Organic Valley Pasture Butter
2 farm fresh Eggs
3 organic Bananas
1 tablespoon Organic Valley Grassmilk
2 teaspoons ground Cinnamon
2 cups King Arthur Organic All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Himalayan Pink Salt
1 cup organic Walnuts, chopped


1. Preheat oven to 350 degrees Fahrenheit. Lightly butter the bottom and sides of a 9x5x3-inch loaf pan.

2. In a large mixing bowl, cream sugar and butter until fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.

3. In a small bowl, mash bananas with a fork until they are slightly lumpy. Add milk and cinnamon and mix together until ingredients are incorporated.

4. In another small bowl, combine flour, baking powder, baking soda, and salt.

5. Add banana mixture to creamed butter and sugar. Stir until well combined. 

6. Add dry ingredients and mix until flour disappears. Fold in chopped walnuts.

7. Pour batter into pan and bake for 1 hour, or until an inserted toothpick comes out clean. Cool on baking rack for 15 minutes. Remove bread from pan and allow to cool completely before slicing.