Today I share with you all a simple, easy and quick to make banana bread. This has kind of surfaced back into being a regular part of the family recipes now. I tend to do that sometimes, love something and make it frequently for a while and then take a break from it for a bit, and then rediscover it by eating it somewhere else or be reminded of it through a recipe posted by someone. And that is exactly what happened with this Banana bread.
Making this does not require a mixer or any fancy gadgets, you do need some ripe bananas though. What if you are eager to make them but the bananas do not seem to have gotten to the right stage of ripe. A quick tip for that – place your bananas in the oven at 1500 Celsius for 20-25 mins and they should do the trick. But do cool them before using. Remember that this cannot be done with green ones as they would not have developed enough sugars and flavour within them to be used for baking. This is ideally done when the bananas have gotten a bit spotty and you know that they have begun to ripen but need that little bit extra.
The mushiness of the bananas is beautifully offset with the crunch and texture of the walnuts making this loaf just that little bit extra nice.
Let’s get to the recipe
Ripe Bananas – 4 large, mashed
Butter – 75gms, melted
Eggs – 1
Soda bicarbonate – 1/2 tsp
Vanilla extract – 1 tsp
Sugar – 135gms
Plain flour – 205 gms
Crumbed Walnuts – 125gms
A pinch of salt
- Mash the bananas in a large bowl and set aside.
- Melt the butter and then add it to the mashed bananas.
- Add in the egg, soda bicarbonate, vanilla extract and salt and give it a stir.
- Then add in the sugar and plain flour and fold them in.
- Add in the crumbed walnuts and gently stir till they are evenly mixed through.
- Pour the batter into a greased loaf tin.
- Place in a pre- heated oven at 1700 Celsius for 45-50 mins.
- Allow it to cool for a bit, slice and enjoy with your favourite cup of tea or coffee.