When i saw Britanny from les reves d'une boulangere making this banana loaf , i knew that i wanted to make this too. I think i was somehow got captivated by the picture shown on her blog..so nutty. I've checked thru the ingredients and realised that there's an italian oo flour was used here but according to brittany, we can subsitute this with normal plain flour. So I have used self raising flour here in replacement of the plain flour and the italian oo flour. Simply delicious, the taste is is quite similiar to the banana cake but it's not oily and not too sweet. This banana bread is a lighter version compared to banana cakes , dont expect it to be very rich, it's not and yet full of banana flavour and moist. Thanks brittany for the recipe. I used pecan nuts and also added in some oats and lots of wheatgerm into it for added texture. Love that!
1 cup plain flour ( i used 1/2 cup )
1 cup Italian oo flour ( i used 1 1/2 cup of self raising flour)
1 tsp baking soda ( i used 1/2 tsp baking soda)
1/4 tsp salt
1 cup caster sugar
1/2 cup vegetable oil
2 heaped tbsp greek yogurt or natural yogurt( i used plain yogurt)
1tsp vanilla bean or extract
3 ripe medium-large bananas, mashed
1/3 cups crushed walnuts or almonds + 1/4 cups crushed walnuts or almonds ( i have used a combination of pecan nuts, oats and wheatgerm)
1. Preheat oven to 160C. Line a loaf tin. Sift together the flours, salt and baking soda, set aside.
2.Mix the egg,sugar, vanilla and vegetable oil together using a whisk until combined, when whisking try to lift so that some air is incorporated for lightness. Pour into flour mixture and stir.
3.When just combined, add in yogurt and mashed bananas, stir to combine.
4. Fold through desired 1/3 cups of nuts and pour into baking tin. Now sprinkle 1/4 cup of nuts on top of loaf mixture. Bake for 50-60 minutes or until skewer comes out clean. Leave in tin for 10 minutes before removing from tin.
Linking this post to Seasonal Sundays