Sunday, March 31, 2013

Bake to Backing.. oops, Back to Baking!

Winter's about to end (we all hope it does, some day in 2013!) and yours truly decides to come out of hibernation and bake something. Yay for me!

Banana cake is a family favorite - rather, Daddy and daughter's favorite. When mother used to make it back then using a pressure cooker, we both used to "compete" in finishing it first! :) What I do is bake instead of pressure cook and since it turns out a little less moist than mum's, I call it the "banana bread." Smart, ain't I? ;-)

Anyway, enough of my bragging. Here goes. Hope you have as much fun eating as you do preparing it!

Banana Walnut Bread

One 13 X 9 medium sized loaf

2 eggs
1/2 cup sugar (or more, depending on how many sweet teeth one has)
1/3 cup unsalted butter
2 bananas (over ripe to the point where one simply cannot eat them as-is, DO NOT use regular ripe bananas - it will ruin the recipe)
1.5 cups flour (all purpose flour is the norm but it can easily be substituted with wheat or multi grain)
1 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt
A handful of walnut pieces (can be substituted with pecans, choco chips, tooty fruities, even completely exclude from the recipe)


Part I - Get the "wet stuff" together

Beat the eggs and add the sugar and butter. Blend them into a homogeneous liquid.
Mash the over ripe bananas and add them to this blend. Blend them all again.
If the mixture appears to curdle and smells gross, then it means you're on the right track.

Part II - Dry stuff

Mix the flour, salt, baking soda, and baking powder together.
Crush the walnuts into small pieces. Roast them lightly. The roasting is optional; it gives a good crunch in the middle of the soft and sweet bread. But don't mix them in yet!
Make the oven ready: Switch it on to 340 degrees F or 170 degrees C.
Make the loaf pan ready: Grease the insides of the pan with a light layer or oil/butter. This to ensure that the bread does not stick to the pan when cooked.

Part III - Get everything together

Add the gross liquid to the powder mixture and mix them together. This takes a few minutes; the mixture will resemble an idli/pancake batter
Now add the crushed walnuts and gently fold them into the batter.
Pour this mixture into the greased loaf pan.
Bake for 30 minutes OR until a knife or skewer run through it comes out clean.

Later ...

Remove the loaf out of the pan and let it cool down. Wrap into an aluminium foil to retain moisture and into the fridge for storage.

The bread should stay fresh for 4-5 days. But it surely won't remain off people's hands for that long :-)

And the crack you see on top of the bread is a good sign too. It means the bread cooked through and the heat escaped. This is really as simple as it appears and not something you'd regret making. You might just convert to a baking lover for good!

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