Thank you my dear friends for ur queries and support. After a short break, here I am back with Banana walnut bread.
These days I am into baking more, at least once a week I am trying to bake. As many of the passionate bakers say even I am becoming fond of baking. This recipe turned out to be super moist with the right amount of sweetness.
The variations can be done by adding other nuts, skip coconut, butter can be used instead of oil, I wanted to keep it light so I used oil.
Based on the baking pan the timing should be adjusted. If you are planning to use mini loaf pans reduce the timing by 10 min and vice versa for bigger pans.
This recipe is from Martha Stewart Baking Handbook, I modified little based on the ingredients I had in my hands.
|All Purpose Flour||3 cups|
|Baking Soda||1 tsp|
|Vegetable Oil||1 1/3 cups|
|Vanilla Extract||2 tbsp|
|Ripe Banana||3 nos ( Medium )|
|Shredded Coconut||1 cup|
|Non stick cooking spray or butter||to grease the loaf pan|
|Bread loaf pan||2 nos ~ 9×5 pan|
Mash the banana. Chop the walnut into small pieces. In a large mixing bowl, whisk together the all purpose flour, baking sods and salt. Grease the loaf pan with non-cooking spray.
In another bowl beat eggs, sugar and vegetable oil using the electric mixer until all are mixed together in medium low speed. Beat the flour mix and add the vanilla, banana, coconut, nuts and milk. Beat them just until combined.
Preheat the conventional oven to 350 Fahrenheit. Divide the batter evenly into two loaf pans and smooth it with spatula. Bake the for 60-65 min by rotating the pan half the way. Test it with the tooth pick, bake till it comes clean.
Transfer to the wired rack to cool them. Cool for 10 min and remove from the pan and allow it to cool completely.
- This can be stored in freezer for upto 3 months or covered with plastic wrap and stored at room temperature for upto 1 week.