Delicious Banana Nut Bread

Well I already have a blog, my first one, about banana walnut cake. This one, for all practical purposes tastes the same. So why a specific blog for this? Well, this one will be in the shape of a loaf bread, so the measurements and timing differ. The good thing about banana cakes/bread is that ripe bananas lend their natural sweetness so you can reduce the amount of sugar considerably. The cake will still taste good. A really good option to include in your breakfast. 

 Here goes -

Ingredients

All purpose flour - 1 1/2 cup
Sugar - 2/3 cup (weight watchers can reduce this to half a cup, just increase the banana content)
Baking powder - 1/2 Tsp
Baking soda - 1/2 Tsp
Cinnamon - 1/4 Tsp
Salt - 1/2 Tsp
Vanilla essence - 1 Tsp
Bananas, very ripe - 2 large  
Butter - 4 Oz (1 stick, or 8 Tbsps)
Milk - 1/2 cup
Eggs - 2
Walnuts, chopped - about 1/2 cup
Some powdered almonds for bread topping

Steps

• Pre-heat oven to 350 F (approx, 176 C) and grease a 9 X 5-inch loaf pan
• Mixing dry ingredients - Mix together flour, baking soda and powder, cinnamon and salt. Set aside
• Mash the bananas till you get a paste-like texture
• Mixing wet ingerdients - Take a bowl and start by mixing the melted butter and sugar till creamy. Add the eggs one by one with constant whisking. Complete the wet batter by adding vanilla essence and mashed bananas
  
• Mixing the wet and dry - Add a portion of flour mixture into wet batter and gently mix. Now add a portion of the milk and mix. Repeat this till you're done adding both.
• Finally add in the walnuts and give the batter a final stir, gently (we do not want to over-mix the batter, just ensure all ingredients are incorporated)
• Pour the batter into greased pan. Sprinkle powdered almonds on top 
• Bake for 55 minutes to 1 hour. 

Since this is a deep pan, baking time is more than a normal cake. Do a tooth-pick test (Try not to do a knife-insert test as that will leave a wide hole and can mess up the baking - learnt from an unfortunate experience. Sob.)