When I saw this bread and read the ingredients, I know I will like this bread. Since I have all the ingredients, I went ahead and bake it. Lovely crumbs, moist and nutty all in one bread, simply delicious!
The batter rose really well, it only filled up about half the pan but after baking, it almost doubled and I got a really nice, tall bread:D
Got the recipe from Grace's blog, Life can be simple, who based her recipe on Curtis Stone's recipe but she has converted the ingredients to metric measurements which makes it so much easier for me:D
Ingredients:
208g all-purpose flour
1 teaspoon baking soda(I used 1 tsp baking powder and 1/4 tsp baking soda)
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs (100g)281g 200g sugar (I reduced to 150g)
111g vegetable oil
3 large coarsely mashed very ripe bananas
2 tablespoons yogurt(I replaced with 2 tablespoons of caramel sauce)
1 teaspoon vanilla extract
175g walnuts, toasted and chopped
Method:
Preheat oven to 350F/175°C (I bake mine at 160C). Butter 1 (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.
Sift together the flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. I reserved some walnuts to sprinkle on top of the cake.
Pour the batter into the loaf pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. (I tented mine after baking for 20 minutes and remove tent during the last 10 minutes). Cool in pan on rack for 10 minutes, then turn out onto rack. Turn loaf right side up and cool completely.
