I stumbled upon this site that lists: “25 powerful reasons to eat bananas”. I am already eating a banana a day, but with compelling reasons like, “Bananas, make you more alert, they provide relief from heartburn and stimulate growth of friendly bacteria, I immediately decided to double my banana intake, so instead of buying seven bananas for the week, I bought fifteen.
I was hyped up and excited. I looked forward to being more alert and having an extra punch of energy to boost the daily ‘brisk one-hour walk,’ but by midweek, I was going bananas over the bananas. By the end of the week I had five bananas left. They were overripe and dotted with black spots. I made banana pancakes for breakfast, but I still had three bananas left.
Today I will share with you the recipe for “Banana Walnut Loaf”, made with the last three, overripe bananas. Perhaps I should just make a super-humongous banana loaf and eat one slice daily. But then, I would have to probably freeze it!
Always remember to assemble all ingredients before starting.
Banana Walnut Loaf
Preparation time: 20 minutes; Total cooking time: 50 minutes
- 125 g (½ cup) butter
- 1 teaspoon vanilla essence
- 180g (¾ cup) sugar
- 2 eggs
- I cup mashed bananas (3 bananas)
- 100g (¾ cup) self-raising flour
- 100g (¾ cup) all-purpose flour (plain flour)
- ½ teaspoon baking soda (bicarbonate of soda)
- ½ cup chopped walnuts (optional)
- Grease a 14cm x 24cm (5.5” x 9.5” ) loaf pan. Line the base with parchment (grease-proof) paper.
- Cream butter, vanilla essence and sugar with an electric mixer until light and fluffy.
- Add eggs, one at a time, beat until combined.
- Stir in half the banana with half the sifted dry ingredients and half the walnuts.
- Stir in remaining banana, dry ingredients and walnuts, stir until combined. Spread mixture into prepared pan. Bake at 360°F (180°C) for about 45 minutes to one hour. Stand for five minutes before cooling on wire rack. Serve with butter.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 360°F (180°C) for 50 minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first, then scoop.
- If you use all-purpose flour add 1teaspoon baking powder for every 125g (1 cup) flour.
- If using the small sweet bananas use six to eight depending on the size.
- Last updated: 3 December 2014