I’m not a coffee or tea person but, one day when I stopped by at a local Starbucks with my friend, my eyes happened to catch the banana walnut bread lying behind the glass counter. I couldn’t resist and ordered one. That’s all, I fell in love with it and I have had thousands of slices since then. One day I was lazy to drive to Starbucks and that is when I realized I should try baking this. I googled for the recipe and after trying a couple of them and with little tweaks, I came up with this healthy version of it.
2 c. all-purpose flour
1 tsp. baking soda + a pinch
1 c. sugar
½ c. vegetable oil
2 tbsp. buttermilk – mix 1tbsp curd with 1tbsp water
½ tsp. vanilla extract
3 ripe medium-large bananas (mashed)
3/4c. chopped walnuts
- Pre-heat the oven to 325 degrees Fahrenheit or 160 C
- Grease a loaf pan and dust with flour
- Blend flour, baking soda, salt, and set aside
- Mix together the egg, sugar, and vegetable oil until combined
- Add the flour mixture and when blended, add the buttermilk, vanilla, and mashed bananas and mix until combined
- Fold in ½ cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining chopped walnuts
- Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean
- Let it Cool completely before removing from pan
Note: Once the batter is ready, it should go inside the oven right away. Once the dry ingredients are mixed with the wet ingredients, rising agents will start their process.
Healthy version: You can substitute all purpose flour with whole wheat or multigrain flour that we use for making roti but, when you do so, add an extra pinch of baking soda. Or you can even mix half app purpose and half wheat flour
If you do not want to use egg, add one tablespoon of flax seed powder to three tablespoons of warm water. Beat it with a spoon for a couple of minutes and you will notice the mixture turning to egg like texture. Just add that for egg.