Simple, moist bread made with over ripe bananas and toasted walnuts.It is a very humble recipe, just made with everyday pantry ingredients, not even a mixer is needed just a simple fork or whisk will do! It makes a good after school snack for kids or enjoy for breakfast with a cup of coffee or simply gift friends and family as a holiday gift!
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|1 & ¾ cup||All purpose flour|
|1 cup||Sugar (brown or white)|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1 teaspoon||Vanilla extract|
|½ cup||Butter (or 1 stick)|
This recipe is quite simple and involves less work and don’t even need an electric beater. All you need is the basic ingredients, wide bowl, spatula..of course an oven.
Step 1 : Preheat oven to 350F and keep it ready. Spread the walnuts in an oven proof tray and toast for 7 minutes. Keep an eye on them while toasting to avoid them getting too brown. Remove and cool. (Dry toast in a frying pan over stove top also works ) Reserve half of the walnuts for topping and chop the rest roughly. Melt the butter and cool. Keep a loaf pan ready all buttered or lined with parchment paper for baking. Mash the bananas using your hand removing all lumps.
Step 2 : Take a bowl, combine all purpose flour, salt, sugar, baking powder, baking soda and finely chopped toasted walnuts.
Step 3 : Take a bowl, lightly beat the eggs with a whisk, add butter, vanilla and mashed bananas. Combine all these to make a thick batter.
Step 4 : Now slowly add the dry ingredients combined in step 2 to this wet batter. gently fold with a spatula until all well combined to make a chunky batter.
Step 5 : Pour this over the greased pan and top them with the remaining toasted walnuts and bake for about 55 to 60 minutes in the middle rack or until a toothpick or knife inserted comes out clean.
Step 6 : Once baked, cool it completely, slice and serve.
Yield: 1 loaf or 8 to 9 slices.
This bread will be good only for 3 to 4 days. Use of blight brown or dark sugar gives good flavor. Its also OK to use regular white sugar. Always use ripe medium sized bananas for this bread. 3 bananas should yield about 1 to 1 1/3 cup of mashed banana puree.
You can also use half wheat flour and half all purpose for this recipe. Cake will be slightly dense.
Recipe source: allrecipes.com