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.
Cream the butter, sugar and vanilla essence (extract) until light and fluffy
Add the first egg and beat until combined.
Add the second egg
and beat until combined
Stir in half the banana with half the flour and half the walnuts.
Stir in remaining banana, flour and walnuts, stir until just combined.
Spread mixture into the prepared pan.
Serve, slathered with butter
Banana Walnut Loaf
Preparation time: 15 minutes; Baking time: 45-60 minutes; Makes: 9 x5 inch (23 x 13cm) loaf
- 200g (1½ cups, 7oz) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 125g (½ cup, 4.5oz, 1 stick + 1 tablespoon) butter
- 1 teaspoon vanilla essence
- 180g (1 scant cup, 6.3oz ) sugar
- 2 large eggs
- I cup mashed bananas (3 medium bananas)
- ½ cup chopped walnuts
- Grease a 23cm x 13cm (9 x 5 inch ) loaf pan. Line the base with parchment (grease-proof) paper. Sift the flour, baking powder and baking soda and set aside.
- Cream the butter, vanilla essence and sugar with an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating until combined.
- Stir in half the banana with half the flour and half the walnuts.
- Stir in remaining banana, flour and walnuts, stir until just combined.
- Spread mixture into the prepared pan. Bake at 360°F (180°C) for about 45-60 minutes. Stand for five minutes before cooling on wire rack. Serve with butter.
- For cup measures: 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. I use a 240ml American cup.
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.
- If using the small sweet bananas use six to eight depending on the size.
- Last updated: February 27, 2018