Banana Walnut Bread

Have you ever really wished for the bananas at home to rot soon? WARNING: This recipe might make you want to do so.

I love the Banana Nut Loaf @ Starbucks, and that’s what inspired me to try making this dish at home. We buy fresh bananas quite regularly, but don’t really get to  eat the whole bunch – the last few end up being too ripe/ almost rotten and then we’d have to throw them out. Little did I know then that ‘too-ripe’ was just what was needed for making banana bread or banana cake. I guess I never got to it until earlier this year thinking it was going to involve too much stuff  – like fermentation, yeast, etc etc. Turns out it does not need much after all. If you keep just a few handy items in your pantry, you can whip up some of the yummiest desserts in almost no time. So I always have baking powder, baking soda and essence of vanilla in the kitchen these days. That should do it.. most other things are what you would typically have in the kitchen.

Whenever we buy bananas now, I know that I am secretly hoping for it to get too ripe/almost rotten enough to eat.. just the perfect excuse to make banana bread! That’s how this loaf got baked too and I must tell you this, it hardly gets to live beyond 2 nights or a weekend!

Cooking Time: 20 minutes prep + 1 hour baking

Makes: Enough to fill a 2.5 qt baking dish

Ingredients:

  1. Bananas – 4 regular size or 6 small (very ripe ones)
  2. All purpose flour (maida) – 2 cups
  3. Baking soda – 1 tsp
  4. Baking powder – 1/2 tsp
  5. Butter – 1 stick i.e., 1/2 cup
  6. Sugar – 1.25 cups or to taste
  7. Salt –  a pinch
  8. Eggs – 2
  9. Vanilla essence – 1 tsp
  10. Sour cream or plain Greek yogurt – 4 tbsp.Method:
    1. Add butter (at room temperature) and sugar to a mixing bowl and mix it together with a spoon or fork or spatula, until they come together fully.
    2. Add the eggs and vanilla essence and mix together until fully blended.
    3. Add the sour cream/ Greek yogurt and mix together.
    4. Add the flour, baking powder and baking soda, along with a pinch of salt, and fold together until a smooth mixture is formed.
    5. Whisk or puree the bananas and add to the mixture and mix together with the other dough-mixture.
    6. Add crushed/ broken walnuts and fold into the mixture.
    7. Pour this mixture into a baking tray or pan, which has been greased with some butter all over.
    8. Optionally, sprinkle some more walnuts all over the top of the cake mixture for more nuttiness!
    9. Bake at 350 degrees F for about 1 hour. Check by poking the cake with a tooth pick or edge of sharp knife and if it comes through without any wetness the cake is done.

    Notes:

    1. The recipe calls for sour cream, but since I don’t usually have it handy at home I tried substituting with Greek yogurt one time and it turned out to be about the same. So you could use either item for infusing moisture into the bread.
    2. I do not have any cake making/ baking gadgets to help with preparation and it does not take too long even if you are using a spoon or whisk. So don’t let that stop you from trying to make this utterly delicious dish at home!
    3. You can adjust the sweetness to your taste. I add more bananas if at all possible and reduce the amount of sugar used. But remember that if you use more bananas, the dough is loose and takes 5-10 minutes longer to bake.

      Chef Nerdy

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