I have three ripen bananas sitting on the table, so I browsed through websites, looked through my cookbooks and decided that I will whip up a bread that used banana and walnuts. Banana was the main ingredient. I chose the banana bread recipe from Curtis Stone.
It is a bread recipe but the outcome turned out as a crumbly cakey texture. I used gluten free plain flour and reduced the sugar. The sweetness is just nice for us. I kept half of the cake and gave the other half to a friend who came over to visit us.
Recipe (adapted from Curtis Stone)
2/3 cups all purpose flour (I used gluten free organic plain flour)
1 teaspoon baking soda (I replaced with baking powder)
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg (I omitted this)
1/4 teaspoon cinnamon
2 large eggs
1 1/4 cups sugar (I reduced sugar to 80g)
1/2 cup vegetable oil
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tablespoons plain whole-milk yogurt (I used banana yogurt)
1 teaspoon vanilla extract (I omitted this)
1 1/2 cups walnuts, toasted and chopped
Position a rack in the center of the oven and preheat the oven to 170C. Grease 9x5x3-inch metal loaf pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon toa large bowl, using an electric mixer on medium-high speed, beat together the eggs and sugar for about 8 minutes, or until the mixture is very thick and pale and the mixture forms a ribbon when the beater is lifted. Reduce the speed to low and gradually beat in oil. Beat in the bananas, yogurt, and vanilla. Add the flour mixture, and mix just until blended. Using a large flexible spatula, fold in the walnuts. Spread the batter into the prepared loaf pan. Bake for about 1 hour and 15 minutes, or until golden brown and a wooden toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan on a wire cake rack for 10 minutes, then turn the bread out onto the rack.