All of us have had to deal with overripe bananas with blackened peels at some point in our life or the other. Caught in the dilemma of throwing away the fruit or converting it into something edible, we have spent hours going through recipes and thinking hard what to do with these black beauties. I have been faced with this particular dilemma many times ever since I started cooking. From blending overripe bananas to make a milk shake or making a flour-milk-banana batter for pancakes, I have tried it all. So when yesterday I was faced with this dilemma, I decided I would make a Banana cake loaf with the four overripe bananas that were lying almost dead in my refrigerator. I added a handful of chopped walnuts to the batter and the result won many hearts!
This Banana Walnut Loaf is the perfect accompaniment to your evening cup of tea. And the best way to get your fussy kids to eat fruit. Needless to say, it is also the yummiest way to use up overripe bananas! And making this moist and super yum loaf is nothing more than a child’s play. Read on, and by the time you finish reading this post, you will have this strong urge to rush into the kitchen to bake this loaf. Here’s how you can make it:
4 overripe bananas (mashed)
2 cups refined flour
1/2 cup yogurt mixed with 1/4 cup warm water
1/2 cup powdered sugar
100 grams butter (I used the yellow salted butter)
1/2 cup walnuts (chopped)
1 teaspoon baking powder
1 teaspoon baking soda
3-4 tablespoons hot milk
Preheat oven at 200 degrees Celsius for 10 minutes.
In a bowl, beat together sugar powder and butter till light and creamy.
Add yogurt and beat on high for another 2-3 minutes. (You can replace yogurt with eggs, adding 2 large eggs for this recipe)
Add the mashed bananas and beat for another minute.
Coat the chopped walnuts with a teaspoon of flour and set aside.
In another bowl, sift together flour, baking powder and baking soda.
Add flour gradually to the butter-sugar-yogurt mix, folding it in gently.
When all the flour has incorporated, add hot milk and walnuts and stir it in with a spatula. Do not beat the batter.
Grease a silicon loaf tray with butter.
Pour in the batter till the tray is 3/4th full.
Tap the tray on a platform a few times to remove the air bubbles.
Bake at 200 degrees for 40 minutes or till a toothpick inserted in the centre of the cake comes out clean. Also, your cake should have got a nice brown top.
After turning off the oven, let the loaf remain in the oven for 5 minutes.
Remove from oven and turn it on to a wire rack.
Allow it to cool well before you remove it from the loaf tray.
Cool completely before cutting into slices. Microwave for 30 seconds and serve warm.
Eat, drink and be merry! 🙂