Banana Walnut Bread

I first made banana bread after my brothers wedding.All the bananas called for in the ritual were sent home with us and I simply didn’t know what to do with all of them.We were planning a trip to Tennessee for the long weekend and I made many loaves of this bread.It sold out in a jiffy.And what is a better time to bake than the holidays.

4 cups all purpose flour
4 large eggs at room temperature
1 teaspoons vanilla extract
2 teaspoon baking soda
1 teaspoon baking powder
8 ripe bananas
1 cup vegetable oil
1 cups sugar( reduce for less sweetness)
1 cup brown sugar
1 cup chopped walnuts
1/4 teaspoon salt

1.Preheat oven to 350 degrees Fahrenheit.

2.Sift the flour and baking soda and salt and keep aside.

3.Mash the banana coarsely with a fork and keep aside.

4.Beat the eggs and the sugar until light and fluffy.

5.Add in the vanilla extract and half the oil and mix in the flour.

6.Fold in the banana mixture.Fold in the walnuts.

7.Finally fold in the oil until completely combined.

8.Pour into lined loaf pans and bake on the middle rack for 55 minutes-1 hour at 350 degrees F or until toothpick inserted in middle comes out clean.

9.Transfer the loaf onto a wire rack and remove parchment paper let cool completely.Slice and serve.

As compared to banana sponge cake/cake banana bread is slightly less sweeter and concentrates on the flavor of the grain. Adjust sweetness to your taste.

The mixture should be slightly thicker as compared to a cake batter because its a bread.

Don’t worry if you didn’t fold the dough exactly, beating the dough builds a little gluten which is needed for a bread, but overbeating can result in a very firm bread.