Adapted from Anncoo Journal
Ingredients50gm walnuts - chopped coarsely and lightly toasted
50gm walnuts - chopped coarsely
(A)
2 large eggs (70gm each)
150gm raw sugar
(B)
85gm vegetable oil (I use olive oil instead)
(C)
350-400gm peeled bananas - mashed coarsely
40gm plain Greek yoghurt
1 tsp vanilla extract
(D) - Sifted together
200gm unbleached plain flour
1/2 tsp baking soda
1/4 tsp cinnamon powder
1/4 tsp sea salt
Method
Preheat oven to 175C. Grease a 9X5X3" loaf pan or a 9" square cake pan.Whisk (A) at medium high speed until very thick and pale and mixture forms a ribbon when the whisk is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream till well mixed. Add in © to mix until well combined. Fold in flour mixture (D) and toasted walnuts gently till well incorporated.Pour batter into prepared loaf pan/cake pan and spread evenly. Sprinkle chopped walnuts on top. Bake in preheated oven until golden and a skewer inserted comes out clean, about 55 minutes in loaf pan or 30 minutes in cake pan. Remove cake from pan and cool on wire rack completely before slicing.