By Swati Jain
Banana Bread is a fun, fruity twist on the beloved classic.
There was a time in my life when I thought I didn’t like banana breads and reason is it s made with bananas. The very first word after hearing this dessert use is yukkk…Luckily, my mother forced me to try her nutty banana bread and I realized that I’d just been confused. I only thought I didn’t like banana bread because I’d never tried a really good recipe before.
It’s moist, dense, lightly spiced, and packed with banana flavor. Oh and let’s not forget a deliciously crunchy, crumb topping that’s worthy of being noshed by the spoonful.
Since then, I’ve enjoyed many loaves of tasty banana bread. I always feel grateful my mother turned that around me. Now, I’m going to let you know up front that this gorgeous fruity Banana Bread leans more toward a cake than bread. That is to say, you should probably treat this fruity Banana Bread as more of a dessert than a breakfast food. But since I’m being forthright, I should also tell you that I have in fact topped this with whipped cream and eaten it for breakfast. No judgments here.
If you can find fresh berries, they are delicious in banana bread. However, nuts also work well so you can enjoy Banana Bread year round. The nuts and berries look gorgeous baked into this bread, adding both color and flavor. They pair well with the ripe bananas and give the bread a fruitier taste overall.
Yield: 8 to 10 Servings Prep Time: 15 min Baking Time 30 min-35 min
Total Time: 45 Min-50 min
1 ½ cup All purpose flour (Maida)
½ cup oil
½ tea spoon Vanilla extract
1 teaspoon Baking powder
½ teaspoon Baking Soda
¾ cup powdered sugar
3 mashed ripe bananas
1 cup Berries nuts
In a bowl add Mashed bananas, castor sugar, vanilla extract and whisk until smooth paste.
In a separate bowl mix flour, baking powder, and baking soda.
Make a well in the center of the flour mixture and pour banana mixture and oil. Stir gently just combined, be careful not to ever mix. Gently fold nuts and berries.
Preheat oven to 350°F. Grease a standard sized loaf pan.
Pour batter into prepared pan. Sprinkle the remaining nuts and berries on top, gently pressing them down into the batter.
Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 30-35 mins. If bread seems to be browning too quickly, tent with aluminum foil.
Cool the loaf in the pan for 5 minutes, and then gently turn out onto a plate. Cool completely before cutting.