Tried, tested and perfected!!
Padma says “Even before I moved to India from U.S. my girls have been fond of Banana Bread. The only difference being that during my stay in the U.S. I always bought banana bread from the store and only after moving here I thought that I should start making my own.
Hence started the search for a recipe that was liked by everyone and only after experimenting with various recipes I finally settled with this one.
And here is a tip I would like to share with everyone. Whenever you have over-ripe bananas at home and you are running short of time to bake immediately, you can always freeze the mashed bananas with some lemon juice added to it to prevent browning. That way, you have the mashed banana on hand when you are ready to bake banana bread!
1 cup (115 grams) walnuts, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) flour/maida
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.
Butter and flour the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.
Scrape batter into prepared pan.
Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
-Recipe by Padma S Anagol