I tried out this recipe a few weeks back when my parents were in town paying me a visit. As uaual with all my posted recipes, the amount of sugar has been reduced from the original recipe. I used extremely ripe local bananas called "Pisang Emas" (golden bananas) which very flavourful and sweet. The Banana Bread turned out extremely good, moist and with lots of texture.
Banana Nut Bread
Recipe adapted from "Marthastewart.com"
113g unsalted butter, softened
1/3 cup of white sugar (already reduced from original recipe)
1/3 cup of brown sugar (already reduced from original recipe)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup very ripe bananas, mashed
1/2 cup of sour cream
1 tsp vanilla extract
2/3 cups chopped toasted walnuts
1/3 cup chocolate chips, preferably dark chocolate
1) Preheat the oven to 180C. Grease a 9x5x3 loaf pan and then line with parchment paper.
2) Sift flour, baking soda and salt in a bowl. Leave aside.
3) Beat butter and sugars together until light and fluffly, about 4 minutes.
4) Add eggs one at a time and beat until combined. Then add the vanilla extract.
5) Add in the dry ingredients in 2 separate additions and combine. Do not overmix.
6) Then slowly add in the sour cream and bananas and give it a gentle stir. Pour batter into pan and bake for about 45 - 60 minutes or until a tester inserted into the center comes out clean. Cool on a rack. You can serve this slightly warm or at room temperature. This loaf keeps extremely well due to the bananas and sour cream.