Banana Walnut Bread - without eggs!

                                 
                                                Tastespotted and Foodgawked

I admire her.
So does she.
I appreciate her talents and creativity.
So does she.


It's not that tendency of reciprocating, but genuinely mutual.
We wanted to meet. And we finally did, after ages!

The bubbly young girl with whom I went on and on with no clue of time!

It had been long since I visited her lovely space and in no time I got hooked to one of her recent recipes of  Banana Walnut Bread . I couldn't wait to bake it and in less than an hour I relished the warm moist yummiest banana breads I'd ever had! It was late in the evening and I was too tired/ lazy/ cranky to take pics :)

V who never tastes my bakes couldn't stop with one..two..three..four slices and soon the loaf was getting over!
The rest was sliced neatly and sent over to my co-sis who had her baby last week and was craving for some light cake.

She called up to say it was finished yet again in no time.

So I baked it again today... for you :)

Banana Walnut Bread
Inspired by  4th Sense Cooking
Original sources - Cook with Love & Jeyashri's Kitchen

Preparation time- 20 minutes
Baking time- 35 minutes +/-

Ripe bananas - 3 small (or 2 large)
Wheat flour - 1/2 cup
Maida - 3/4 cup
Brown sugar - 3/4 cup
Milk - 1/4 cup
Oil - 1/4 cup
Curd - 2 tblsp
Cooking soda - 1 tsp
Vanilla essence - 1/2 tsp
Walnuts - 10

                                 

  Sieve maida, wheat flour and cooking soda together and keep aside.

Chop bananas into small pieces and grind it along with sugar and milk into a smooth paste. Add vanilla and curd and grind again.

Transfer the ground mixture in a large mixing bowl. Mix in oil. Finally fold in the sifted flour mixture into it.

Chop the walnuts and mix them into the batter.

Preheat the oven to 180°C.

Grease a bread tin with butter and dust all purpose flour evenly. Pour in the batter into the bread tin and bake at 180°C for 40-50 mins.
(I used my silicon loaf pan and it took exactly 35 minutes to get done!)

Remove from oven and allow the bread to cool on wire rack for a while before cutting out slices.

                                                            The scene behind
                                               (my usual location for food photos)


Thanks to
Swapna, for the finest quality of brown sugar which gives the best output,
        my sis, for the lovely cute spatula; the silicon end  scrapes out even the last drop of batter with no hassle!
        Nithya, for the simple and  fool proof  recipe,
        carpenter Nagrajan for assembling the crude wooden plank collection of mine to boards.

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