Banana Walnut Bread

Description:
This recipe is adapted from My Kitchen Snippet. I chose this recipe because it is just simply the photo showing moist crumb. The original recipe is using dried cranberries and without wholemeal flour, FCMP and spices. I changed the recipe slighty because I did not have dried cranberries. Thus, I need to add some dry ingredient to absorb the moisture.

The original recipe can be viewed here: http://www.stumbleupon.com/toolbar/#topic=Food/Cooking&url=http%253A%252F%252Fwww.mykitchensnippets.com%252F2008%252F11%252Fbanana-walnut-cranberry-bread.html.

The taste is nice but I find the end result very greasy. May be the fat will keep the bread moist but I think I'll adjust the amount of butter next time.



Ingredients:
170 g unsalted butter, room temperature (if cold and hard, microwave for 15 seconds at high)
150 g light brown sugar

3 extra large eggs

½ cup light natural plain yogurt, Paul’s

170 g all purpose plain flour, Home Brand
50 g wholemeal flour, Farmland
30 g FCMP, Home Brand
1 tsp cinnamon powder with a tiny pinch of nutmeg and cardamom
1 tsp baking powder
½ tsp baking soda
½ tsp salt

1 tsp vanilla extract
1 cup (about 2 large) mashed very ripe bananas - one of the secrets of delicious banana cake

120 g coarsely crushed Californian walnuts, Sunbeam


Directions:
Pre-heat the oven to 160 deg C. Line the base of 20x20 cm non stick pan with baking paper.

Mix flour mixture till well combine a bowl.

Place butter and sugar in a mixing bowl and beat at medium speed until light and fluffy. Add one egg at a time and beat until incorporated. Add in yogurt beating at low speed until well mixed.

Add in bananas and vanilla beating at low speed until well mixed.

Add in the flour mixture, fold until mixed well.

Fold in the nuts and pour the batter to the baking pan. Check the doneness at 45 minutes with a skewer. Continue baking for another 5-10 minutes or until a toothpick inserted into the centre of the bread comes out clean.

Let it cool in the pan for 5 minutes. Turn the bread out of the pan and let it cool completely before serving.

Serve plain or with creamcheese frosting.