Utensil and Tools
- Philips Induction Cook Top
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- Prestige Fry Pan
- Borosil Glass Mixing Bowl
- Borosil DIGIPRO 38L, Digital OTG
Ingredients
- 3 Eggs large
- 150 gm Butter
- 225 gm Brown Sugar
- 1 1tsp Vanilla Essence
- 225 gm All-purpose flour 1 tsp extra for coating
- 1½ tsp Baking Powder
- 3 large Bananas
- 100 gm Walnuts
- 1 tsp Cinnamon Powder
Video
Instructions
- Take a pan and roast the walnuts for 2-3 minutes on low heat. Transfer the walnuts to the chopping board and roughly chop them. Add 1 teaspoon of flour and keep them aside.
- Mash the bananas and keep them aside. You can use ripe bananas. However, overripe bananas give the best result so far moistness of the loaf is concerned.
- Take a big mixing bowl and whisk together the butter and brown sugar until it turns thick.
- Add vanilla essence to the batter.
- Add eggs to the batter, one at a time, whisking them well after each addition.
- Mix in the mashed banana and cinnamon powder and whisk it well.
- Sift together the flour and baking powder and fold them into the batter. Don’t overmix the batter.
- Add the chopped roasted walnuts and mix.
- Pour the batter into a lined loaf tin and sprinkle some walnuts on the top of the batter. Bake in a preheated oven at 170 C for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Let the loaf cooled down completely on a wire rack. Cut the slices with a serrated knife into the desired thickness and serve.
- It is a freezer-friendly recipe. The loaf stays good for 4-5 days in a refrigerator. You can also store it in a deep freeze after wrapping it with cling film. Always use an airtight container for the deep freeze. It stays good for two weeks in a deep fridge.
Nutrition
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