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I found this recipe of Taylor Florence from Food network. Its fairly a simple recipe so gave it a try. I did make some changes to the recipe– In place of butterr, I added oil. To substitute the richness which the butter gives, I added some fresh garted orange and lemon zest. You may not taste the orange and the lemon, but it sure gives that extra fresh flavor to it.
Adapted from Taylor Florence
2 cups all-purpose flour (Maida)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup Vegetable oil
2 large eggs
1teaspoon purevanillaextract Zest of 1 large orange and 2 lemons
1/2 cup walnuts and cashews, finely chopped
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt and keep it on aside. With an electric mixer, whip the bananas and sugar together for a good 3 minutes; the mixture should become light and creamy. Now add the oil, eggs, and vanilla and beat well for a minute.
- Mix in the dry ingredients just until incorporated; no need to overly blend. Once everything is well incorporated add the zest and fold in the nuts using a spatula. Pour the batter into the prepared loaf pan.
- Bake for about 1 hour and 5 minutes, until golden brown and a butter knife inserted into the center of the loaf comes out clean. (Depending upon the power of the oven the cooking time can vary. So, make sure after 50 minutes of cooking you check the bread and see if it needs more cooking or not).
- Cool the bread in the pan for 10 minutes, then remove the bread from the loaf pan and let the bread cool completely. You can enjoy the banana bread as a breakfast with a glass of milk or can be eaten as a dessert with some ice cream.