This scrummy and moist classic banana walnut loaf is so soft inside and smells like a toffee dipped in cinnamon. Ah, heaven! Make this golden powerhouse tonight, and you’ll enjoy eating it the next two days for breakfast. The surge of energy it provides will last until your next meal.
Scrummy Moist Classic Banana Walnut Loaf
This scrummy and moist classic banana walnut loaf is so soft inside and smells like a toffee dipped in cinnamon. Ah, heaven! Make this golden powerhouse tonight, and you’ll enjoy eating it the next two days for breakfast. The surge of energy it provides will last until your next meal.
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Ingredients
Instructions
- 1Preheat the oven to 176ºC (350ºF), and brush a 9”x4” or a 9”x5” pan with some butter.
- 2Sift the flours, cinnamon and nutmeg powders, baking soda and salt, and set aside.
- 3Cream the butter and sugar until it turns lighter and fluffy.
- 4Once the oven is hot, spread your walnut pieces on a baking tray and put them in the oven for 3-4 minutes. Take them out right after and transfer them onto a cool tray.
- 5Whisk the eggs separately in a small bowl until frothy.
- 6Mash the bananas with a fork (you should have with you about a cup of mashed bananas).
- 7Now, add the beaten eggs, mashed bananas, vanilla and curds to the creamed butter and sugar, until well incorporated.
- 8With a wooden spatula, fold in the flour mixture and the nuts until just combined.
- 9Bake for 55 to 60 minutes on until a skewer inserted in the centre of the loaf comes out clean.
- 10Take out the loaf pan and let it cool completely on a wire rack before you take out the loaf and serve.
- 11Serving: The more you allow the loaf to rest, and the later you eat it, the better it tastes! It tastes even better when served the next day.
Notes
Use your ripe bananas, the ones that are heavily speckled. Equipment: A 23 cm by 10 cm (9”x4”) or 23 cm by 13 cm (9”x5”) loaf pan. Storage: I suggest you wrap it in plastic wrap and store in the fridge. It lasts for a good 3-4 days and longer if you store in the freezer.