When making breakfast base for several days ahead this Banana Walnut Bread is, of course, the best solution.
Bread remains fresh if kept in a box or wrapped and kept in a fridge. I prefer to make two smaller loafs; first, there is always a possibility to give one away. Also, two smaller loafs last longer. They do not spoil that fast. I do not use any kitchen equipment for preparation. I mix everything with a fork. It is done in a few minutes just like the scrambled eggs. Really very simple and tasteful, frugal way.
For two smaller loafs, use two dishes of 2 cups volume and bake them together for 27 minutes. If there are plenty of mouths to feed for breakfast and you make one loaf, you need 1 dish of 4 cups volume and bake it for approx. 37 minutes. Try if finished with the toothpick: If it comes out clean, the bread is baked.
Banana Walnut Bread
- 2 eggs + pinch of salt
- 8 Tbsp sugar
- 2 ripe bananas, peeled, mashed with fork
- 2 tsp vanilla extract
- 6 Tbsp sunflower oil
- 4 tsp baking powder
- 1 cup flour, all purpose
- 4 Tbsp walnuts, chopped
In a bowl, whisk the eggs and pinch of salt.
Add bananas, vanilla and oil to the eggs and mix well.
Slowly add dry ingredients and walnuts and mix gently until you get fine texture.
Turn the oven to 180 C/ 356 F.
Butter and flour the baking pan.
Put the mixture in it and bake for 37 minutes or until toothpick comes out clean.
If you bake two small dishes of 2 cups volume each, bake for 27 minutes.