Several months ago, when I was on a cake baking spree, my family back home really wondered if all these cakes were my creations. I really don’t blame them for doubting my skills because before I got married I wouldn’t enter the kitchen let alone hold a knife. Baking was of course, nowhere in my skills list. So this time when I was in
Banana Walnut Loaf
You will need:
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup, set aside. Lightly butter a 9 by 5 by 3-inch loaf pan . Preheat the oven to 350 degrees F.
the butter and sugar until light and fluffy using a hand-held or stand up mixer. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool the loaf in the pan for 5 minutes and then let cool completely on a wire rack. Wrap in plastic wrap. Tastes best when served the next day.
This is a great way to use up over ripened bananas. The combination of bananas and walnuts is sure to have you licking your fingers and it makes a very moist cake.