Banana-Walnut Loaf (Martha Stewart)

I've learned from Stella from Lola and Finn's mum that this Martha Stewart's banana loaf is highly recommended banana bread recipe and so here I am baking this too for my family. Thanks Stella! This recipe is truly brilliant and the house smelled so good when I was baking this...

A very nice smelling banana loaf

Made with four ugly bananas and other beautiful basic ingredients

Now ready to bake...

It is important to bake this loaf thoroughly.

Every slice is full packed with banana and nuts...

... with buttery and moist cake crumbs! Besides looks, its smell is amazing!

Here's the recipe from Martha Stewart
(with my modification and notes in blue)

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda (replaced with baking powder)
1 1/4 cups sugar (reduced to 100g for 2/3 of the recipe)
3 large eggs
3 cups mashed medium very ripe bananas (about 6)
1 cup chopped toasted walnut

Preheat oven to 350 degrees (or 160°C fan forced) . Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. Note: For 2/3 of the recipe, I've lined a 10cm x 20cm loaf pan with baking paper.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 mins. Let cool 10 mins in pan, then turn out of pan and let cool completely on a wire rack.

Cook's Note: If your loaf looks brown on top before the inside is done cooking, tent it loosely with aluminum foil (so the top is protected yet steam can escape) for the remainder of the cooking time.

Note: Using 2/3 of the recipe, I've baked my loaf in 10cm x 20cm loaf pan at 160°C fan forced for 45 mins without foil to establish the structure of the loaf first, another 15 mins with foil (poked with holes) to cook its inside and another 10 mins without foil to finish off with a deep browning colour. The total baking time is 70 mins.

Please note that I have reduced the amount added sugar to 100g for 2/3 of the recipe and the sweetness is perfect for us.

Happy Baking

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