Banana Walnut Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking soda
- 2 large eggs (70g each)
- 1/4 tsp cinnamon powder
- 1 2/3 cups all-purpose flour/plain flour (200g)
- 1 1/4 cups sugar (i used 3/4 cups - 150g)
- 1/2 cup vegetable oil (85g)
- 3 large very ripe bananas (300g) coarsely mashed
- 2 tbsp natural yogurt
- 1 1/2 cups walnuts toasted and chopped (100g)
- Carbohydrate 0.559689444267315 g
- Cholesterol 81.6479166666667 mg
- Fat 30.7675851388862 g
- Fiber 0.0582611093413665 g
- Protein 0.59459874999123 g
- Saturated Fat 19.4857393055548 g
- Serving Size 1 1 Serving (44g)
- Sodium 221.5679722222 mg
- Sugar 0.501428334925948 g
- Trans Fat 2.15314530555428 g
- Calories 277 calories
Preheat oven to 350F/175C. Butter (9 x 5 x 3 by inch) metal loaf pan, then dust with flour, knocking out excess. (my loaf pan is 13 inch long)Sift together the flour, baking soda, cinnamon powder and salt into a bowl.Beat together eggs and 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, yohurt and vanilla. Remove from mixer and fold in flour mixture and half of the chopped walnuts gently and thoroughly with a rubber spatula.Pour the batter into the loaf pan, spreading evenly and sprinkle remaining chopped walnuts on top.Bake in middle of oven until golden and a skewer comes out clean, 1 to 1¼ hours. (I only baked for 55 minutes).
