I guess enough of the tough talk… I am one crazy person of banana bakes. I have already posted previously Banana Choco-chip Muffins and Banana Coconut Crumb Cake previously. Whenever I get a chance with ripe bananas, I love to bake them – unfortunately, I live in a family that is so banana crazy that the time a pack comes in, it disappears in no time. When the Home Baker’s Challenge which had the Crumb Cake as one option was declared, I had put my eye on making the Banana Nut Muffins whenever I get the chance. What I liked about it was all the ingredients were healthy – whole wheat flour, oats, brown sugar and yes – the marriage made in heaven: bananas and walnuts!!! The only thing is that instead of making it into muffins, I made it into a loaf. Baked it the previous night and served it for breakfast – was really awesome with a cup of milk! Recipe adapted from here. If you don’t cool it completely, then you wouldn’t get neat slices – just like how mine has come out! I just didn’t have the patience to wait – I just wanted to finish the photo shoot and gobble down a piece, after having gone through the torment of smelling the loaf baking in the oven! 🙂
Banana Walnut Loaf
- 1 1/3 cup whole wheat flour
- 3/4 cup instant oats
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 2 ripe bananas
- 1/3 cup oil
- 1 tsp vanilla extract
- 2/3 cup milk
- Preheat the oven to 180 degrees. Grease and flour a small loaf pan.
- In a bowl, mix ingredients from whole wheat flour to walnuts well.
- In another bowl, mash the bananas well, and mix the oil, vanilla and milk.
- Combine the banana mixture with flour mixture and blend until just mixed.
- Pour into the loaf pan and bake for 40 minutes or till the skewer comes out clean.
- Cool in the pan for 5 minutes, flip onto a cooling rack and allow to cool completely before slicing and serving!