Tuesday, October 8, 2019


adapted from : 

Ingredients :

1  cup  flour   (125 gm)
1/4  tsp  baking soda   (2 gm)
2  tsp  baking powder   (8 gm)
1  tsp  ground cinnamon   (3 gm)
1/4  tsp  salt   (2 gm)
3/4  cup  sugar   (150 gm)  (me :  should reduce a bit cause it's a bit too sweet for me)
2  eggs   (large)
113  gm  butter,   room temperature   (1 stick)
3 or 4  ripe bananas   (about 1 1/4 cup (300 gm),  puree)
1/3  cup  sour cream   (70 gm)   (me :   use plain yogurt)
1  tsp  vanilla extract   (5 gm)
3/4  cups  walnuts,  chopped   (75 gm)
1  cup  unsweetened coconut flakes   (70 gm)   (me :  use dessicated coconut)

Directions :

Preheat the oven to 350'F/180'C.
In a medium bowl combine flour, coconut flakes, salt, baking powder, baking soda and ground cinnamon.
In a large bowl, using an electric hand mixer, cream together the butter and sugar until creamy.  Add in the eggs and mix well.  Add sour cream and vanilla extract and mix until well incorporated.
Mix in the mashed bananas.  With mixer on low speed incorporate the flour mixture.  Stir in walnuts.
Lightly grease a 13 x 4 inch/35 x 12 cm loaf pan.  Line the bottom with parchment paper.  (me :  use papercups and square aluminium foil container).
Pour the batter into the prepared loaf pan and sprinkle chopped walnuts on top.
Bake for about 50-60 minutes until golden brown and a toothpic inserted into the center comes out clean.  Let bread cool in the pan for 10 minutes, and then invert onto a wire rack.

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