Another way to finish off ,ripened bananas in your pantry.This recipe is taken from Williams Sonoma quick breads section,which is recommended to me by my friend.I’ve tried it 3 times by now,and it never failed for me.This is really moist and delicious,and has a cake like texture with occasional broken nuts to munch on.Try it out and you’ll surely fall in love with it.
All purpose flour – 2 cups
Baking Soda – 1 tsp
Baking powder – 1 tsp
Salt – 1/2 tsp
Freshly grated nutmeg (Jaathikka)- 1 tsp
Coarsly chopped walnuts – 3/4 cup
Unsalted butter kept at room temperature – 6tbsp (3/4 stick)
Sugar -1 cup
Ripe bananas mashed coarsly – 1 and 1/2 cups
Eggs at room temperature,beaten lightly – 3
Buttermilk (Moru)- 1/2 cup
Preheat an oven to 350 F.Grease and lightly flour a 9 * 5 inch loaf pan.Take a bowl and mix together the flour, baking soda, baking powder, nutmeg, salt and nuts.Keep it aside.
In another bowl,beat together butter and sugar on a medium speed ,until creamy for about a minute.Add bananas and egg into it and beat until soft.Add buttermilk and beat until they are just combined.Now add the flour mixture and beat it lightly.The batter should be slightly lumpy.
Pour the batter into the pan and bake it for 55 to 60 minutes,or until a toothpick inserted comes out clean.Let the bread rest in the pan for about 5 minutes and then turn it into a wire rack and allow to cool completely.
For storage,wrap the bread tightly in a plastic wrap and store at room temperature overnite ,or it can be kept in a refrigerator for uptp 5 days.
Recipe Source :- Willams – Sonoma Collection Series