YES YES YES that this banana bread is indeed healthful, moist and delicious.
Despite of its compact look and dense-looking texture... YES YES YES too that this banana bread is actually quite light to eat.
YES YES YES that I would highly recommend this recipe. However, I disagree with the recipe mentioning that this banana bread can serve up to four. Seriously, a quarter of this bread is way too much even for a ferocious me to finish! Realistically, I reckon that this banana bread can serve up to 10!
|A healthful banana bead by Curtis Stone|
|Start by beating eggs and sugar until light and pale.|
|Then, add in these...|
|... these ...|
|... and these.|
|This recipe yields so much batter!!!|
|Golden brown crust outside. Moist and tasty inside. This is a yummy beauty!|
Here's the recipe from Curtis Stone
(with my conversion and modification in blue)
Serves 4? Nay!
1 2/3 cups (or 250g ) all-purpose flour
1 tsp baking soda
(replaced with baking powder)
1/4 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 1/4 cups sugar
(reduced to 150g raw sugar and this sweetness is just-right for us)
1/2 cup vegetable oil
(I used 1/4 cup walnut oil and 1/4 cup rice bran oil)
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tbsp yogurt
1 tsp vanilla extract
1 1/2 cups walnuts, toasted and chopped
Preheat oven to 350°F/175°C (or 160°C fan forced). Butter one (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess. Instead of greasing the pans, I lined a 11 x 21 cm baking with baking paper and use one small un-greased silicon loaf.
Sift together the flour, baking soda (or baking powder), cinnamon, 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 mins. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Pour the batter into the loaf pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hrs.
Cool loaf in pan on a rack 10 mins, then turn out onto rack. Turn loaf right side up and cool completely.
Note: Using the full amount of this recipe, I have baked one 11 x 21 cm loaf and one small loaf both at 160°C fan forced for 30 mins (small loaf) and 1 hr 15 mins (large loaf).
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