Its a new chef at the IHCC, and a completely new one for me, I have never heard of Ellie Krieger and decided to check out her website for some recipes. I stumbled across this delicious banana pecan bread from her book Comfort Food Fix and gave it a try.But since I didn’t have pecans I used walnuts. My eldest didn’t like the nuts in it and I made the mistake of saying it’s a banana bread to my fussy one, who hates bananas by the way, so he refused to eat it. But it went down well with my family , who enjoyed these at our Eid day breakfast. (We all gather at my mum’s on Eid day for breakfast so the bread was polished off pretty fast.)
By the way I have a question , I have noticed that a lot of baking recipes they use both baking soda and baking powder, will there be a difference in texture if I didn’t use one of them.
Recipe : Banana and Walnut Bread recipe adapted from Banana and Pecan bread from the book Comfort food fix by Ellie Krieger.
½ cup walnuts
¾ cup plain flour, sifted
1 cup whole wheat flour ( I used pilsbury 7 grain flour)
¼ cup sugar
¼ light brown sugar
1 tsp baking soda
½ tsp baking powder
Pinch of salt
¼ cup sunflower oil
¼ cup plain yogurt
1 tsp vanilla essence
1 cup mashed bananas
Lightly grease a small loaf tin,( I lined it with some baking paper at the bottom so its easier to remove) and preheat the oven about 180 degree celcuis Gas mark 4
Mix both flours, sugar, brown sugar, baking soda, baking powder and salt in a bowl.
In another bowl whisk eggs, oil, yogurt, and vanilla essence. Then stir in bananas. Carefully fold in the flour mixture and then the nuts. Do not over mix , just gently with a spatulla or spoon , not a hand held mixer.
Pour into prepared tin and bake for about 50 minutes minutes till a skewer comes out clean . Cool in the pan and invert it. Cut into slices and serve.
Serving this up at this week's IHCC's theme , Hello Ellie ! to Welcome Ellie Krieger to IHCC.