baking
banana-bread

Comments: 1
 

Recipe

A moist cake that keeps well.

Yield : Makes 8 servings
Prep Time : 15 mins
Cooking Time : 1 hr–1 hr 15 mins

Ingredients

  • 1¾ cups all purpose flour
  • 1½ tsp baking powder
  • 6 tbsp butter, plus more for the pan
  • 2/3 cup packed light brown sugar
  • 3 ripe bananas
  • ½ cup plain low fat yogurt
  • 2 large eggs
  • ¾ cup walnuts, chopped

Special Equipment:

  • 8 × 4 in (20 × 10cm) loaf pan

Directions

Prepare ahead: Will keep for up to 1 week in an airtight container.

1. Preheat the oven to 350°F (180°C). Butter the loaf pan and line the bottom with wax paper. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles bread crumbs. Stir in the sugar.

2. Mash the bananas with a fork'you should have 1 cup. Add the bananas, yogurt, and eggs to the flour mixture and stir until combined. Stir in the walnuts. Spread in the pan.

3. Bake for 1¼ hours, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire cake rack and let cool 5 minutes. Invert onto the rack, remove the paper, and cool completely.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

384kcal (19%)
111mg (11%)
4mg (7%)
96mcg RAE (3%)
304mg
41mg
7g
24g
3g
52g
78mg (26%)
123mg (5%)
7g (35%)
18g (28%)
2mg (12%)
 

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  • Laurie52

    02.07.11 Flag comment

    This is very good but I needed to use a larger pan...the small one resulted in batter spilling in the oven.

 

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