One of the reasons why I’m glad my peanutbutter♥ is not leaving home and working overseas anymore is because he cooks and he bakes. Yeah, peanutbutter♥ is how I call my husband these days and forever in this blog. And yeah, you read it right — he cooks and he bakes. This is why I have a category in here called peanutbutter♥ cooks. It’s been here since he made this Eggplant Salad waaaay back in 2010.
He likes doing it too, but not when I’m around. Well, there’s no question that I cook better than him..(cough*, cough*) but it’s no contest really because we both get to eat whatever each of us makes specially now that we’re together.
Another nice thing about it is that now, I get to photograph and style whatever it is that he makes . I need not ask him to take photos of his masterpieces like what I used to do when he was still in Dubai.
He made this super duper delicious Banana Walnut Bread the other day from super duper ripe saba bananas (cardaba bananas) given by relatives. The ripe saba sat on the kitchen countertop for ages before we finally decided to make it into this dense, delicious loaf. I thought it should be made into Arroz ala Cubana but changed my mind when I saw it was too ripe.
Ykaie loved snacking on this Banana Walnut Bread specially because it has lots of Cream Cheese Frosting on top and we have extra frosting for spreading on sliced ones.
Banana Walnut Bread
Adapted Tyler Florence’s Recipe
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe saba bananas
- 1 cup sugar
- 1 1/2 sticks)unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup toasted walnuts, chopped
Cream Cheese Frosting:
- 1 box cream cheese
- ¼ cup unsalted butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely.
- To make the frosting: beat the cream cheese, butter and vanilla extract in a mixer bowl fitted with the paddle attachment,on medium speed for 1 minute until creamy and combined thoroughly.
- Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness.
- Spread frosting over the top of the cooled cake and sprinkle with more chopped walnuts.