Look inside for the detailed recipe and video.Easy to bake, moist Banana Walnut Loaf loaded with the goodness of sweet bananas and roasted walnuts. Try this recipe for the moist, perfectly sweetened and easy banana walnut loaf. You won’t ever think to waste the overripe or spotty bananas after trying the recipe. Super-moist texture, incredibly soft crumb, buttery banana, brown sugar flavours and aroma of cinnamon makes it irresistible. Cinnamon and banana is the best combination; you can’t go wrong with it. Roasted walnuts add a nice crunch to the loaf. You can also add raisins, dates, almonds etc., to the batter to give it more richness. You can serve this in breakfast, tea time or pack it in a lunch box; kids will surely enjoy this treat.
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
Calories: 331kcalCarbohydrates: 42gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 164mgPotassium: 223mgFiber: 2gSugar: 23gVitamin A: 396IUVitamin C: 3mgCalcium: 68mgIron: 2mg
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