It is almost a rule with every baker. If you have over-ripe bananas in the kitchen, you make banana bread!! It is one of the marvels of baking that this recipe transforms those sludgy, sickly sweet, almost black bananas, fit only for the dust bin into a rustic, homey, comforting cake, that once made will be a regular at your home.
I remember the first time, I heard about a banana bread, I was sceptical. The two words just did not seem to pair together. I couldn't be more wrong. The word 'bread' out here refers to the technique used, better known as the 'quick bread' method. You have two bowls of dry and wet ingredients and then you mix the two with a spatula, taking care NOT to mix it too thoroughly and you are done. Remember, smoother the batter, the tougher your cake will be!!
The batter is all straight forward. The addition of the mashed, ripe bananas is what makes this loaf beautifully moist. The walnuts are optional but they do add a nice texture.
You will be alerted to the cinnamon in this cake while it is still in the oven. That feel-good aroma of cinnamon will take over your kitchen and remind you why nothing can beat a cake baked at home!
Straight out of the oven, a slice of this warm cake is instantaneously comforting. While you will taste the bananas, they are not overpowering and with the cinnamon, the flavour is uplifted.
This is not a pretty cake. It is rustic cake that is perfect for weekend baking at home. Lazing around in your PJ's, reading a book with a cup of coffee and a slice or two of this cake will all make for a perfect Sunday afternoon and make that Monday morning bearable!!