Hello everyone, how was your weekend? The weather was super hot as usual in the past two days and I was happy and had the mood to bake this super delicious, moist and soft Banana Walnut Bread from Curtis Stone’s recipe. This recipe is very easy to follow with a few quick steps. I’ve reduced the sugar as the ripe bananas were already very sweet and I wanted to achieve a really good end result. We finished almost half of the loaf even it was still warm and left half of it in the refrigerator for morning breakfast. You’ll be surprised it still stayed very soft and fresh even when it was chilled. Definitely a keeper recipe.
Banana Walnut Bread
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6
Ingredients
- 1⅔ cups All-purpose flour/plain flour (200g)
- 1 tsp Baking soda
- ¼ tsp Cinnamon powder
- ¼ tsp Salt
- 2 large Eggs (70g each)
- 1¼ cups Sugar (I used ¾ cups - 150g)
- ½ cup Vegetable oil (85g)
- 3 large Very ripe Bananas (300g), coarsely mashed
- 2 tbsp Natural yogurt
- 1 tsp Vanilla extract
- 1½ cups Walnuts, toasted and chopped (100g)
Instructions
- Preheat oven to 350F/175C. Butter (9 x 5 x 3 by inch) metal loaf pan, then dust with flour, knocking out excess. (my loaf pan is 13 inch long)
- Sift together the flour, baking soda, cinnamon powder and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yohurt and vanilla. Remove from mixer and fold in flour mixture and half of the chopped walnuts gently and thoroughly with a rubber spatula.
- Pour the batter into the loaf pan, spreading evenly and sprinkle remaining chopped walnuts on top.
- Bake in middle of oven until golden and a skewer comes out clean, 1 to 1¼ hours. (I only baked for 55 minutes).
3.5.3208
香蕉核桃面包 Banana Walnut Bread
- 柔软香甜香蕉核桃面包，超容易做！
材料：
- 200克 普通面粉 （过筛）
- 1 茶匙 酥打粉 （过筛）
- 1/4 茶匙 肉桂粉 （过筛）
- 1/4 茶匙 盐
- 2 个 鸡蛋，（约140克）
- 150克 细砂糖
- 85克 玉米油
- 300克 熟透香蕉泥
- 2 汤匙 原味优恪
- 1 茶匙 Vanilla 香草精
- 100克 核桃 （切碎，预先烤香）
做法：
- 长形烤模抹油铺上烤纸，撒上面粉，将多余面粉敲出，备用。
- 面粉，酥打粉，肉桂粉过筛后，加入鸡蛋，盐，细砂糖放入容器里，高速度打发至浓稠。
- 把速度降低，加入油拌均匀。然后加入香蕉泥，优恪，vanilla香精一起搅拌均匀。加入粉料，搅拌均匀。
- 面糊里加入一些核桃碎搅拌均匀。把面糊倒入烤模里，再将剩余的核桃碎撒在面糊表层。
- 送入预热烤箱，以摄氏175度烘烤大约55分钟至蛋糕熟透即可。
This post is linked to Cook Like A Star, where this month’s featured chef is Curtis Stone, an event organized by Zoe from Bake For Happy Kids together with co-hosts,
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