Banana Walnut Bread
It is 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 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 yoghurt
2 eggs
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 to about 180 degrees Celsius Gas mark 4
Mix the two flour, 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 spatula or
spoon, not a hand held mixer.
Pour into prepared tin and bake for about 50 minutes till a skewer comes out
clean. Cool in the pan and invert it.
Cut into slices and serve.
I love that you baked this with wholegrain flour. The bread looks scrumptious, Nammi.
ReplyDeleteSuch a lovely looking bread! I have a problem at my home too, the elder one does not like banana bakes, so I have kind of restricted them now... :( Regarding your question there, I feel that the reactions are different, when you add both soda and powder, it make the bake nice. Baking powder alone makes it too soft to handle and too much soda can give a bitter taste. It is only my observation, how much truth is in it, I don't know... :)
ReplyDeleteI have some bananas in my freezer that need to be used up - this looks like the perfect way to use them, and a slice or two of this sounds like the perfect way to start the day.
ReplyDeleteYogurt, an acidic component, in this recipe reacts immediately to baking soda, an alkaline leavening, when the batter is mixed. Baking powders are complete leavening system, double acting a second time when the bread is baked. The result is probably a better rise, moistened texture and a balance of flavor, I guess. I love banana walnut bread.
ReplyDeleteYum! Your banana bread has a perfect texture and looks perfectly moist and delicious. I can appreciate your eldest being against nuts in baked goods. Sometimes I feel the same way, however I would enjoy the walnuts in this recipe. Sounds like this was the perfect addition to your family meal. It looks glorious.
ReplyDeleteThanks for sharing this recipe. I love banana bread. :)
ReplyDeleteDelicious banana bread Nammi! I love it with walnuts! Don't know a lot about baking poweder and baking soda - sometimes my cookies don't come out good unless they have both in them.
ReplyDeleteYour cake looks moist, soft and yummy! The perfect breakfast and all-day snacking treat!
ReplyDeleteI just baked my first banana bread the other day, and I was an instant fan! Love the addition of yoghurt, would definitely add extra moistness to the cake yum
ReplyDeleteI love banana bread--so yummy with a cup of tea. This one looks delicious. I hope you enjoy cooking along with Ellie and getting to know her--she has some terrific recipes. ;-)
ReplyDelete