You’ll be surprised that it still stays very soft and fresh even when it’s chilled. Definitely a keeper recipe.
By Ann Low
- 1⅔ cups All-purpose flour/plain flour (200g)
- 1 tsp Baking soda
- ¼ tsp Cinnamon powder
- ¼ tsp Salt
- 2 large Eggs (70g each)
- 1¼ cups Sugar (I used ¾ cups - 150g)
- ½ cup Vegetable oil (85g)
- 3 large Very ripe Bananas (300g), coarsely mashed
- 2 tbsp Natural yogurt
- 1 tsp Vanilla extract
- 1½ cups Walnuts, toasted and chopped (100g)
- Preheat oven to 350F/175C. Butter (9 x 5 x 3 by inch) metal loaf pan, then dust with flour, knocking out excess. (my loaf pan is 13 inch long)
- Sift together the flour, baking soda, cinnamon powder and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yohurt and vanilla. Remove from mixer and fold in flour mixture and half of the chopped walnuts gently and thoroughly with a rubber spatula.
- Pour the batter into the loaf pan, spreading evenly and sprinkle remaining chopped walnuts on top.
- Bake in middle of oven until golden and a skewer comes out clean, 1 to 1¼ hours. (I only baked for 55 minutes).