Banana Walnut Loaf is one of my all time favourites. It’s easy to bake and I don’t feel guilty about throwing the over ripe bananas. When I was home baking commercially, Carrot cake and this used to sell like hot ‘cakes’. I tried the variation of this with chocolate chips to get my son to appreciate it but he likes his brownies and chocolate chip cookies way too much. It makes for a very filling snack and I love it with my black tea.
Flour – 230gm
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Cinnamon Powder – 1tsp
Eggs – 2 (room temp)
Butter – 113 gm (melted)
Ripe bananas – 3 medium size (riper the better)
Vanilla Essence – 1 tsp
Walnuts – 50gm
Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.
- In a large bowl combine all the dry ingredients – flours, baking pwd, baking soda, granulated sugar and cinnamon powder.
- In another bowl mash the bananas and lightly beaten eggs, vanillas essence and melted better.
- Lightly mix the dry ingredients to the wet ingredients.
- Add the walnuts.
- Pour the mixture in a greased pan lined with butter paper.
- Pre-heat the oven at 180 degrees for about 10 mins. Bake for 40-50 minutes (mine was done in about 50 minutes) at 180 degrees C in a 8 or 9 inch baking loaf pan.
Don’t overmix the batter otherwise the cake will become chewy.
You can substitute walnuts with chocolate chips.
The batter is thick and gooey. Don’t bother if the bananas aren’t finely mashed.
Disclaimer – This is not my original recipe. I had got it from the internet 3-4 years back.