Tuesday, 27 August 2013

Banana Nut Bread

There's nothing easier to make than a loaf cake. Also I can't think of a proper introduction for a Banana bread. I mean, they're cheap to make and virtually impossible to mess-up, not to mention you don't need to dirty up a mixer to make it.

Since I've been living at home this month, it has been infinitely easier to bake (a perfect combination of my parents buying groceries and not having to work). Since my mother buys bananas every week to take in her lunch, there was an occasion where the bananas ripened at lightening speed and I thought it was the perfect opportunity to make my mother's Banana Nut Bread recipe.

Banana Nut Bread 
-1 3/4 cups flour
-2 tsp. baking powder
-1/4 tsp. baking soda
-3/4 tsp. salt
-1/8 tsp. nutmeg
-1/2 tsp. cinnamon
-1/3 cup shortening
-2/3 cup granulated sugar
-2 well beaten eggs
-1 cup well mashed bananas (2 large or 3 medium)

I recommend preparing the loaf with a fork and later a spatula. When the batter is transferred to the pan, it should have strings of banana in it and this is what will keep it like a rustic, moist loaf rather than a fluffy cake (stirring it by hand adds less air into the batter).

Sift together dry ingredients.

Cream together shortening and sugar. Add beaten eggs.

Add alternatively: bananas and dry ingredients. Lastly, stir in 1 cup chopped walnuts. 

Turn batter into a greased loaf pan and bake at 350 1-1 1/4 hrs.

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