banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread |
by Tarla Dalal
Added to 102 cookbooks
This recipe has been viewed 83052 times
banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread | with 29 amazing images.
banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread is a slightly sweet bread with crunchy notes of walnut. Learn how to make Eggless Banana bread with walnuts.
To make banana and walnut bread, combine the bananas, melted butter and castor sugar in a deep bowl and beat with an electric beater on medium speed for 1 minute. Add the plain flour, baking soda and milk and beat with an electric beater on medium speed for 1 minute. Add the walnuts and mix well using a spatula. Grease the cake tin with melted butter on all the sides. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour. Pour the prepared cake batter into a greased and dusted tin of 200 mm. × 75 mm. (8” × 3”) diameter aluminium tin and spread it evenly. Bake in a pre-heated oven at 180ºC (360ºF) for 35 minutes or till done. Cool completely, demould and serve warm.
Stranded in a foreign land with no clue what to eat? Walk into a bakery or tea-house and you will surely find some classic banana bread to warm your soul and fill your tummy. This perfect tea-time bread loaf is an international favourite, enjoyed by people all over the world.
The pleasant fruitiness of bananas and the nutty crunch of walnuts give this loaf a soulful and rustic flavour and texture. You can bake this Eggless Banana bread with walnuts any time you wish at home, because it makes use of just common ingredients. This is also a perfect sweet treat for kids to nibble on.
Best Indian banana walnut loaf is a wise way to make use of over-ripe bananas! What’s more advantageous about this bread is that it has no resting time as it makes no use of yeast. It’s ready in 45 minutes.
Tips for banana and walnut bread. 1. Do not mash the banana in advance. It will turn black. 2. The plain flour should be free of lumps. Sieve it if necessary. 3. Use baking soda from a packet which is unopened or recently opened for best fluffy bread. 4. Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and to help in demoulding the loaf easily. 5. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 6. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.
Enjoy banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread | with step by step photos.
For banana and walnut bread- To make banana and walnut bread, combine the bananas, castor sugar and melted butter in a deep bowl and beat with an electric beater on medium speed for 1 minute.
- Add the plain flour, baking soda and milk and beat with an electric beater on medium speed for 1 minute.
- Add the walnuts and mix well using a spatula.
- Grease the cake tin with melted butter on all the sides.
- Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted tin of 200 mm. × 75 mm. (8”× 3”) diameter aluminium tin and spread it evenly.
- Bake in a pre-heated oven at 180°c (360°f) for 35 minutes or till done.
- Cool slightly, demould the and serve the banana and walnut bread warm.
Banana and Walnut Bread Video by Tarla Dalal
Banana and Walnut Bread, Eggless Banana and Walnut Bread recipe with step by step photos
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Banana walnut bread is made of 1/2 cup mashed ripe bananas, 1/4 cup chopped walnuts (akhrot), 5 tbsp castor sugar, 1/4 cup melted butter, 3/4 cup plain flour (maida), 3/4 tsp baking soda, 1/4 cup milk, melted butter for greasing and plain flour (maida) for dusting
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Do not mash the banana in advance. It will turn black.
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The plain flour should be free of lumps. Sieve it if necessary.
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Use baking soda from a packet which is unopened or recently opened for best fluffy bread.
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Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and to help in demoulding the bread easily.
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To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife.
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Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.
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Buy fairly firm bananas with smooth skin.
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There are three ways to see if a banana is ripe: it gives in slightly when you press, it gives off a fruity rather than sappy smell, and it can be plucked off the stem easily.
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Prefer bananas with the stem intact, as ones that are open at the eyes tend to attract flies and mosquitoes! In case you end up with an open one, remember to cut off the edge before consuming the fruit.
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
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Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
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The plain flour should be uniform in colour.
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Avoid pale yellow-coloured flour.
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It should also be free of worms and debris.
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Also make sure that there is no evidence of moisture or lumps formation.
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Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
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While walnuts are harvested in December, they are available year round. When purchasing whole walnuts that have not been shelled, choose those that feel heavy for their size.
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Their shells should not be cracked, pierced or stained, as this is oftentimes a sign of mould development on the nutmeat, which renders it unsafe for consumption.
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Shelled walnuts are generally available in pre-packaged containers as well as bulk bins.
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Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the walnuts are covered and that the store has a good product turnover so as to ensure its maximal freshness.
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Whether purchasing walnuts in bulk or in a packaged container, avoid those that look rubbery or shrivelled.
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If it is possible to smell the walnuts, do so in order to ensure that they are not rancid.
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For the batter of banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread, add 1/2 cup mashed ripe bananas in a deep bowl.
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Add 1/4 cup melted butter. You can melt butter in a microwave safe bowl for 5 to 10 seconds.
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Add 5 tbsp castor sugar.
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Beat with an electric beater on medium speed for 1 minute. This will give a creamy texture to the mixture.
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Add 3/4 cup plain flour (maida). Maida should be free of lumps. Sieve it if necessary.
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Add 3/4 tsp baking soda. This helps the bread to rise well. Use baking soda from a packet which is unopened or recently opened for best fluffy bread.
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Add 1/4 cup milk.
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Beat with an electric beater on medium speed for 1 minute. At this stage the mixture should be very smooth.
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Add 1/4 cup chopped walnuts (akhrot). Chop the walnuts into bite sized pieces. They should not be chopped too big or too small.
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Mix well using a spatula. The batter of banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread is ready.
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For the banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread, grease the cake tin with melted butter for greasing on all the sides.
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Dust an aluminuim tin of 200 mm. × 75 mm. (8” × 3”) diameter with little plain flour (maida).
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Sift to ensure uniform distribution of the flour.
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Shake and tap the tin to remove the excess flour. This helps in easy demoulding of the cake.
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Pour the prepared cake batter into this greased and dusted tin.
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Spread it evenly. This is to have a uniform cake.
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Bake in a pre-heated oven at 180ºC (360ºF) for 35 minutes or till done.
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De-mould the loaf from the tin. You can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. Cool completely.
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Once the bread loaf has cooled completely, cut it into 13 mm. (½”) bread slices.
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Serve banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread warm.
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Q. Can castor sugar be replaced?
A. Castor sugar is raw cane sugar with a fine free flowing texture and a light golden colour. It is different from standard sugar because of the light presence of molasses, which adds a delicious flavour and aroma. The texture of castor sugar lies somewhere between conventional table sugar and confectioner's sugar. The fine grind makes it ideal for many baking projects, since it dissolves easily and creams readily. So we recommend to use only castor sugar for this recipe.
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Q. I don’t have electric beater. Can I use a whisk?
A. You can use a whisk and beat the banana mixture for 3 to 4 minutes and then after adding plain flour and other ingredients for another 3 to 4 minutes.
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Q. My daughter doesn’t like walnuts. Is there a substitute to it?
A. Walnuts can be replaced with pecans, almonds or cashewnuts.
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Q. I don’t have such a narrow tin. Can I use a broader tin?
A. A narrow and long tin of 200 mm. (8”) is necessary to get the perfect shape of the bread. Also in this recipe, the rolled dough portions have to be placed close to each other. So it is a must.
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Q. How to store Banana Walnut Bread?
A. Store it covered with a cling wrap at room temperature. It stays fresh for 2 days. Then you can refrigerate it for 4 to 5 days.
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Nutrient values (Abbrv) per slices
| Energy | 82 cal |
| Protein | 1.2 g |
| Carbohydrates | 10.7 g |
| Fiber | 0.3 g |
| Fat | 3.7 g |
| Cholesterol | 7.1 mg |
| Sodium | 74.3 mg |
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