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Saturday, September 20, 2008

Banana bread with walnut topping

(From my other recipe blog, originally published on April 5, 2008)

Have you ever woken up to a clogged drainage or a burst pipe? On a what could have been a perfect Saturday morning? Well, I did. Good thing I baked the bread last night, and all the good vibes are still in the room, and the best thing? I get to enjoy it for breakfast.

Thank God for little blessings like banana bread and freshly-brewed tea.


  • 7 extra ripe lakatan bananas, mashed
  • 2/3 cup melted butter
  • 1 1/2 cups tightly-packed brown sugar
  • 4 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • pinch of salt
  • 3 cups all-purpose flour
  • 1/2 cup toasted walnuts
Preheat the oven to 175C.

Toast the walnuts for 2 minutes. Roughly chop and set aside.

Add the melted butter to the mashed bananas in a large bowl using a wooden spoon. Mix the sugar, eggs and vanilla. Mix well until sugar is almost melted. Add baking soda and salt to the mix. Add the flour little by little. Mix using the wooden spoon until there are no more lumps.

Pour into buttered loaf pan. Sprinkle walnuts and press just enough for the nuts to stick on top.

Bake for 1 hour.

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