Don't be surprise, we are able to buy banana even during the cold winter! of course it comes with a price which is much more than what we paid in Singapore. Looking at the ripen bananas, Ann's post on Banana Walnut Bread comes at the right time, I know Ann's cake is always delicious and lovely! This time she is using Curtis Stone's recipe which she recommended as a keeper, I swing into action to bake one today and...wow! the texture of the bread/cake is so soft and fragrant that I can't stop at one slice!!
As I'm running out of white sugar, I'm using the brown sugar in this recipe.
Recipe adapted from Anncoo Journal (original from Curtis Stone)
200g plain flour
1 tsp baking soda (omitted)
1/4 tsp cinnamon powder
1/4 tsp salt
2 large eggs (70g each)
150g sugar (used brown sugar)
85g vegetable oil
300g ripe banana, mashed
2 tbsp natural yogurt
1 tsp vanilla extract
100g walnuts, toasted and chopped
- Preheat oven to 350F/175°C (mine 160C). Butter 1 (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.
- Sift together the flour,
baking soda, cinnamon, and salt into a bowl.
- Beat together eggs and brown sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
- Pour the batter into the loaf pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. (mine 55 mins)
- Cool loaf in pan on a rack 10 minutes, then turn out onto rack. Turn loaf right side up and cool completely.
This post is linked to Cook Like A Star, where this month's featured chef is Curtis Stone, an event organized by Zoe from Bake For Happy Kids together with co-hosts,