This easy recipe for a tea time treat can be baked in a jiffy.
Fear not if the bananas are way too ripe, cause you’ve come to the right place. Not only is this a super easy dish to make, but also, with its moist deliciousness, a sure-fire way to impress your friends when they drop by for brunch.
Besides, you don’t even those heavy-duty baking equipment, an oven would suffice. I MEAN, DOES IT GET ANY EASIER!!
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Preheat the oven to a 180 degrees Celsius. Mash the bananas in a bowl.
To the bananas add the eggs, vanilla extract, canola oil, and curd.
Whisk the mixture together.
Add Brown Sugar and whisk it in.
Add All-Purpose Flour, Salt, Cinnamon.
And whisk the mixture.
Add only half the walnuts and stir it in.
Grease the bread mould with butter and be generous with it or you’ll be facing a can’t-get-my-bread-out-of-the-pan-without-breaking-it situation. Then, pour the batter in.
Sprinkle the remaining walnuts onto the top to get the added crunch.
Place in the oven for about 60 minutes, but as the ovens differ in their efficiency, just bake it until a toothpick poked into the middle comes clean. Take it out.
Let it cool, and make slices of your desired thickness.
Serve it with some delicious cinnamon butter or enjoy it as it is.
Recipe Card
Prep Time:10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Category: Breakfast
Cuisine: International, American
Yields: 1 Loaf
Author: Varunika
Ingredients:
Bananas – 4 medium or 3 large
All Purpose Flour – 2 Cups
Eggs – 2 Large
Canola Oil – ½ cup
Vanilla Extract – 1 tsp
Curd – ⅓ cup
Baking Soda – 1 tsp
Brown Sugar – 1 Cup
Ground Cinnamon – 1 ½ tsps
Walnuts (Crushed) – ½ Cup
Salt – ¼ Teaspoon
Instructions:
- Preheat the oven to 180 degrees Celsius.
- Mash the bananas in a bowl.
- To the bananas add the eggs, vanilla extract, canola oil, and curd. Whisk the mixture together.
- Add Brown Sugar and whisk it in.
- Add All-Purpose Flour, Salt, Cinnamon, and whisk the mixture.
- Add only half the walnuts and stir it in.
- Grease the Bread mold with butter and be generous with it or you’ll be facing a can’t-get-my-bread-out-of-the-pan-without-breaking-it situation. Then, pour the batter in.
- Sprinkle the remaining walnuts onto the top to get the added crunch.
- Place in the oven for about 60 minutes but as the ovens differ just bake it until the toothpick poked in the middle comes clean.
- Take it out and serve it with some delicious cinnamon butter or enjoy it as it is.
Notes:
- This recipe is perfect if your bananas are over-ripe as that’s exactly what we require. The riper the bananas are; the moister the bread.
- When you don’t have curd handy, just squeeze some lemon juice to buttermilk/Laban and let it rest for 15 minutes to obtain curd.(shown in pic and video).
- When you fill the mold, batter should be little more than half (thumb rule). Here, due to the quantity of walnuts added, batter was filled to the rim of the mould, which lead to overflowing of batter while baking. Nothing to panic, just discard the overflowing portion. I mentioned this in order to reduce the quantity of walnuts or take a bigger mould. (check the pic).
- When mashing the bananas, while it’s possible to get rid of all the lump using a blender; I suggest hand mashing as the SMALL lumps add taste to the bread.
- Eat the Banana Bread while it’s fresh and moist, but if you want to store it, wrap the bread tightly in cling film and store at room temperature for a week or it’ll dry out.