2 large eggs (1 whole egg and 1 egg yolk), room temperature
1/2 cup 5% Greek Yoghurt
1/4 cup milk
1/2 to 1 cup sugar to your liking
½ cup unsalted butter, room temperature
½ tsp vanilla extract
1 tsp cinnamon
2 very ripe bananas, mashed with fork
1 cup toasted, chopped and roasted walnuts
Vegetable oil for preparing the baking form
1 hour, 15 minutes
This American banana bread (cake) recipe is for great use when you have over-ripe bananas. Can be made with or without nuts. Hazelnuts would be a good substitute, or any other nuts. If you are making Muffins, bake at 350 F for 20 to 25 minutes. Enjoy!
Heat oven to 350F.
Prepare the baking loaf pan by wiping the inside with soft butter or vegetable oil.
Mash Bananas on a plate.
Drop ½ cup of toasted, chopped Walnuts on the bottom.
Cream the soft butter and sugar, add the vanilla and whisked eggs in a small bowl with the yoghurt and milk, then stir.
Sift the flour, add baking soda, baking powder and salt in medium bowl, cinnamon, and nutmeg, set aside.
While mixing, slowly combine the wet ingredients with the dry flour mixture. Remove the paddles.
Stir in the mashed bananas and chopped walnuts with a spatula.
Drop the dough into the prepared loaf baking pan and bake for about 55 minutes.
Test with a toothpick.
Let cool cake in the pan for 5 minutes, separate the edges with a knife.
Turn upside onto a wire rack and cool completely.
Cover with powdered sugar (optional)
Let cool and cover with powdered sugar if you like. Wrap with cling wrap to keep fresh.