Friday, 4 May 2012
I was so much looking forward to spring this year after the dark cold winters and also because this will be our last spring in UK but except for just a few days of sunshine and a few daffodils and tulips here and there the spring has has vanished. Its so grey, gloomy and cold again, the temperature is still in single digits and the winter jackets are still being used :(
On such boring and gloomy days, whenever I need to boost up my mood and my day I love to bake something sweet or I love to indulge myself with some hot fried Indian snack. And banana bread is one such thing which I bake again and again during these days, because I love to eat it warm and I feel it tastes best when its warm. And also because whenever I bake this bread my whole house is filled with the aroma of freshly baked bread and the heavenly aroma of cinnamon.
Though I always have a hard time hiding bananas for baking this .Yes ! I have to hide them you know, because everyone in my house including me are banana lovers.So, they vanish in no time. So, I hide a few till they ripen and wait eagerly to bake this Bread.
I found this recipe at Joy of Baking and have baked this many times and believe me it just turns out perfect everytime I bake it and my whole family loves it. So, go ahead and see (taste) for yourselves :)
Recipe source: Joy Of Baking
1 3/4 cup(230 grams) All purpose flour,
3/4 cup (150 grams) granulated sugar,
1 tsp baking powder,
1/4 tsp baking soda,
1 tsp cinnamon powder,
1/4 tsp salt,
1/2 cup (113 grams) unsalted butter,
2 large eggs,
3 large ripe bananas (1 1/2 cups)-mashed,
1 cup coarsely chopped Walnuts and
1 tsp vanilla extract.
Lightly toast the walnuts in a non stick pan on low flame for 10 minutes. Remove from pan and set aside to cool. Pre-heat the oven to 350 F (180 C) and butter and flour the bottom and sides of a loaf pan. Melt the unsalted butter and let it cool.
In a large bowl mix all the dry ingredients - Flour, sugar, baking powder, baking soda, salt and cinnamon powder and add the toasted walnuts and keep aside. In another bowl beat two egg lightly with a whisk, add vanilla extract, mashed banana and lastly the melted and cooled butter. With a spatula, lightly fold the wet ingredients into the dry ingredients and mix just until combined. Pour this batter into the prepared loaf pan and bake for about 50- 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.Place on a wire rack to cool for around 15 minutes and then remove the bread from the pan. Serve warm or at room temperature.
Use big yellow bananas which should be ripe. Their skin should be black and they should be soft and sweet inside.
Don't over mix the batter as it will make the bread tough and rubbery. Just lightly fold the wet ingredients with the dry ingredients until you see a thoroughly moist batter.
Sending this over to Radhika's event 'Fruit recipes'.