Banana Walnut Bread

125g sugar
50g unsalted butter, softened
2 large eggs
4 ripe bananas, mashed
4 tbsp plain yogurt
1 tsp vanilla powder
260g all-purpose flour
1 tsp baking soda
1 tsp salt
60g walnuts, small pieces

1. Cream together the sugar and butter until fluffy.
2. Stir in eggs. Stir in bananas, yogurt, vanilla and walnuts.
3. Gently stir in flour mixed with baking soda and salt.
4. Pour into a 9x5x3 loaf pan. Bake at 350 degrees F for about 1 hour.

7 thoughts on “Banana Walnut Bread”

  1. Yeah I must agree .. it`s more like “Cooking Blog” then the “geek” stuff you would think that Jon would write about 😛
    Maby his girl is a bad cook 😀 😀 … ( No offence Jon ! )

    Still I would like to hear about the stuff Jon works on … seems like he`s looking for a sue from apple again since he is working on opening both ends about iTunes and not only the software part on Computers …. All I have heard about it is throu the media, and I can`t say he have sayed a peep about it here.

    Still I do think that Jon have more and enough work etc. to keep him busy …

  2. I’m sure there are some clues about the Fairplay breaker code in those receipt 🙂

    Going to try this one though 🙂

  3. Hey, if you like cooking and computer engineering, check out EatFoo(d). It’s a food blogging site, and a couple of the founding contributors, including myself, are computer engineers/cooks. Food and computer nerds unite!

  4. Hm, this is the kinda bread that when I do it always gets burnt crust and not quite finished on the inside… even with a electric oven (gas oven is useless for bread). Is there a trick?

  5. Why the mix of Imperial and Metric in your instructions? You measure in grams, but then give the baking pan instructions in inches. Also, you give the temperature in Farenheit.

    What gives?

  6. Jeffrey,

    Pans, etc. in the U.S. come in imperial measurements. No getting around that, hit your local Le Target and you’ll find the baking pans for sale are all 8×8″, 9×9″, 13×9″, etc.

    OTOH, professional (and skilled amateur) bakers measure baking ingredients — esp. dry ingredients like flour — by weight (ok, technically: mass) because its far more accurate which means more consistent results, and metric measurements are considered by many to be more exact. Consistency is key in baking, vs. cooking where you can save a sauce at the last minute with seasonings or a thickener (such as arrowroot).

    If its allowed, let me plug the book that taught me how to start thinking like a baker: “I’m Just Here for More Food: Food x Mixing + Heat = Baking” by Alton Brown. ISBN: 1584793414. Probably available at your local library.


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