Banana Walnut Bread....

Banana Walnut Bread 

Ingredients:

Dry:

2 cups all-purpose flour (replace half with whole wheat bread flour for healthy version)

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Wet:

3/4 cup unsalted butter, melted and cooled (replace with canola oil for healthy version)

2 large eggs

1 teaspoon pure vanilla extracts (not essence)

Star additions:

4 overripe bananas  about medium to long size

1 cup sugar (replace half with honey for healthy version)

1/3 cup pecans roughly chopped or walnuts whichever u prefer

¼ cup dates roughly chopped

Kitchen Equipment/Utensils:

Oven, Mixing bowls, Knife, Electric Whisk or mixer, oven safe bread loaf pan about 9 by 5-inch

Cooking method:

1. Preheat oven to 350° and lightly grease a loaf pan.
2. In a large bowl, sift Dry ingredients and set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture and set aside.
4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar/honey together for 3 minutes to make a light and fluffy banana cream. Should be airy
5. Add the melted butter/oil, eggs and vanilla in installments and beat well.
6. Scrape down the sides of the bowl so that all are well incorporated
7. Mix in the dry ingredients just until incorporated - no need to overly blend.
8. Fold in the nuts, dates and the mashed bananas with a rubber spatula.
9. Pour the batter into the prepared loaf pan.
10. Give the pan a good tap on the counter to get any air bubbles out and rest for 20 mins
11. Bake for about 1 hour check and go for another 15 minutes if needed, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
12. Rotate the pan periodically to ensure even baking. use middle rack.
13. Cool the bread in the pan for 10 minutes and then turn out onto a wire rack to cool completely from all sides before slicing and store in air tight container or fridge for longer shelf life.

Tips:

• Baking is science hence sue exact US metric while measuring
• Can be eaten toasted or as is.
• Goes well with coffee or hot milk
• Can be doubled as dessert by dusting some powdered sugar or whip cream and fruits.