Banana Walnut Bread
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.
| Ingredients : | |
|---|---|
| All Purpose Flour | 3 cups |
| Baking Soda | 1 tsp |
| Salt | 3/4 tsp |
| Sugar | 2 Cups |
| Eggs | 3 large |
| Vegetable Oil | 1 1/3 cups |
| Vanilla Extract | 2 tbsp |
| Ripe Banana | 3 nos ( Medium ) |
| Shredded Coconut | 1 cup |
| Walnut | 1 cup |
| Milk | 1/2 cup |
| Baking needs: | |
| Non stick cooking spray or butter | to grease the loaf pan |
| Bread loaf pan | 2 nos ~ 9×5 pan |
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Step 1
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.
-
Step 2
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.
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Step 3
Preheat the conventional oven to 350 F. 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.
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Step 4
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.
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Wow ! I have to tel u this . I am not a gr8 fan of cooking . After seeing ur blog i tried few things and my hubby loves it :-) . Thanks for the wonderful job . Keep doing it !
Hi Sashi, came across your website and was very very tempted by this recipe. Tried it last week and it came out perfect. Very soft and moist. I used only 1 cup of sugar instead of 2 but still it was very sweet :) Thanks so much.
Thanks Geetha!!
You have not specified the quantity for sugar. I appreciate the details.
Joy, I missed it when I added the recipe. Thanks for letting me know, I updated the recipe.
It looks yummy;)
First time in ur website…good job..nalla eruku pics and recipes..
Banana walnut bread looks inviting…..wud love to have a slice…..Lovely pics sashi…..
Drop in sometime with ur valuable comments….
Wonderful Bread Sashi…perfect golden brown color…
Hey chance illa da… looks so perfect .. I envy you for making such perfect breads …
Good to know you are back with a bang..
i tried this cake recipe yesterday. It came out well . It was really yummy yummy … Thanks for sharing it.
Cake looks super moist, welcome to the addictive world of baking :)
Perfectly baked yummy bread….
Love the look of it. I love this variety of bread anytime of the day :)
I’m not a banana fan but this does tempt me – I can imagine there’s no banana in here and eat it all! love the texture of the bread!
Yummy slice of bread..nice pic.
Wow. A great bread. Looks really goobleworthy.
Sashi, how are you ter?. Long time no see. Bread looks perfectly baked dear soo soft n moist. well presented with nice pics.
Looking perfect and delicious.
What photo’s you have clicked. Makes me want to grab a slice.
one of my favorites..looks yumm..