Banana and Walnut Bread, Eggless Banana and Walnut Bread
by Tarla Dalal
Added to 90 cookbooks
This recipe has been viewed 25064 times
Stranded in a foreign land with no clue what to eat? Walk into a bakery or tea-house and you will surely find some Banana and Walnut Bread to warm your soul and fill your tummy. This perfect tea-time bread loaf is an international favourite, enjoyed by people all over the world.
The pleasant fruitiness of bananas and the nutty crunch of walnuts give this loaf a soulful and rustic flavour and texture. You can bake this Eggless Banana and Walnut Cake any time you wish to at home, because it makes use of just common ingredients. It is also a wise way to make use of over-ripe bananas!
Banana and Walnut Bread is also a perfect sweet treat for kids to nibble on.
- Combine the bananas, melted butter and castor sugar in a deep bowl and beat with an electric beater on medium speed for 1 minute.
- Add the plain flour, baking soda and milk and beat with an electric beater on medium speed for 1 minute.
- Add the walnuts and mix well using a spatula.
- Grease the cake tin with melted butter on all the sides.
- Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted tin of 200 mm. × 75 mm. (8”× 3”) diameter aluminuim tin and spread it evenly.
- Bake in a pre-heated oven at 180ºc(360ºf) for 35 minutes or till done.
- Cool completely, demould and serve warm.
Nutrient values (Abbrv) per loaf
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