Guess what, the time is now!
Banana bread is undeniably one of the most popular breakfast besides pancakes and cereals. Do you know it is one of the most searched recipes on Google? Here in Australia, regardless which coffee shops I frequented, let it be Starbucks and Gloria Jean or family-owned ones, I always come across slices of banana bread stacking alongside brownies and chocolate cakes.
Despite my rave about banana bread, I’ve never made one at home (Ok, you can now wipe are-you-serious look off your face now. )
Firstly, I don’t have the same confidence as I have with cooking savoury dishes; secondly, buying a slice at a time helps with my portion control. That said, reading fellow bloggers’ baking experiences helps building my confidence in baking. Mainly because I learn about their successes, failures, rectifications and thoughts about their recipes – qualities that I don’t get much from commercial recipe books. In short, my blogging venture has not only uncovered my new found passion in photography, but also baking.
This is a recipe sourced from NY Times recipes archive – one of my favourite destinations for online recipes. It’s a non-complicated recipe and I couldn’t think of anything that might go wrong with this recipe.
If you notice that the topping asks for chopped walnuts and my photo doesn’t look really look like they’re being chopped – you’re right about that! Another random fact about me is I hate chopping nuts. It drives me nuts when they are flying everywhere when chopping (plus I forgot to buy a ready chopped walnuts). Since I have the whole ones on hand, I broke them into smaller pieces with my fingers. This way I’ve managed to get my walnuts onto “no-fly” list! (Uhm, maybe this sounds a bit lame. )
Cinnamon Sugar-Crusted Walnut Banana Bread
(adapted from Julia Moskin)
Portion – 1 loaf
Banana Bread Ingredients:
1/4 pound (one stick; 114g) cool butter, more for greasing pan
3/4 cup dark brown sugar
2 eggs, at room temperature
2 1/3 cups (about 4-5 depending on sizes) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon Sugar-Crusted Nut Topping Ingredients:
3 tablespoons chopped walnuts or pecans
1 tablespoon demerara sugar
1/8 teaspoon cinnamon.
1. Heat oven to 350 degrees fahrenheit (177 degrees Celsius). Lightly grease a 9-by-5-inch (23 cm by 13cm) loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
2. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan.
3. Make the topping by combining the ingredients together and sprinkle over batter.
4. Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.