Banana walnut bread

Banana Walnut Bread/Banana walnut Cake

Banana bread is my favorite thing to bake. I have fond memories of eating the best ever banana bread at a local bakery near my house. Sadly, I don’t remember which bakery though. So ever since I learnt to bake, I’ve been trying to recreate the same bakery style recipe. I’ve made tons and tons of banana bread and though they’ve come out well, they were never the same as the one I had growing up. Yesterday I experimented again and tried out a new method and this one came so close! So moist, fluffy and mildly sweet – just the way I like it! It has chunks of toasted walnuts in it ‘cos I love a good crunch! You can mix in your favorite add ons too like chocochips, pecans, M&Ms (I won’t judge I promise). Try out this recipe and send me pics of your results! I’d love to see! Tag me on instagram or send me screenshots of your story/post if your account is private.

Ingredients:

  • 3 large overly ripe bananas, mashed 
  • 2 eggs 
  • 1 cup dark brown sugar (200 g)
  • ¾ cup canola oil or vegetable oil (180 ml) 
  • ⅓ cup yogurt (curd) (100 g) 
  • 1 ½ teaspoons vanilla extract 
  • ½ teaspoon salt 
  • 1 ½ cups all purpose flour (maida) (190 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • Add ons: chopped walnuts, chocolate chips 

Instructions:

  1. Preheat the oven to 350 degrees C (180 degrees F). Grease and line a loaf pan or 7×7 square pan with parchment paper/butter paper. 
  2. In a small bowl, Mash 3 large overripe bananas until smooth and slightly chunky. We want delicious bits of banana in the cake. 
  3. In a large mixing bowl, whisk together 2 eggs, 1 cup of dark brown sugar and ¾ cup of oil until combined well. 
  4. Next add in ⅓ cup of yogurt, 1 ½ teaspoon vanilla extract and ½ teaspoon salt to the mixture and whisk well. These are our wet ingredients. 
  5. Now add all the dry ingredients to a sieve – 1 ½ cups of all purpose flour/maida, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon cinnamon powder. Sieve the dry mixture onto the wet mixture and whisk well until the dry ingredients are no longer visible. Using a spatula, scrape the sides and bottom of the bowl. DO NOT over mix. 
  6. Now add in the mashed bananas, chopped walnuts and chocolate chips (Optional) and gently combine. 
  7. Pour the batter into the prepared pan, top with more walnuts and chocochips if needed and bake in the preheated oven for 35-45 minutes or until a toothpick inserted in comes out clean. 
  8. Let the cake cool completely before removing it from the loaf pan. It is essential for cake/bread to cool completely before slicing since it might crumble or break when it’s hot. As it cools down, it tends to be more moist and fluffy. 
  9. Store in a sealed container on the countertop – it holds fresh for 5-7 days. Can be refrigerated too.

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