Banana and Walnut Loaf

Hi everyone, i've been trying to think of some more summery bakes and I thought tropical or summery fruits and ended up with bananas and with this loaf. I was really craving a banana bread and this one was just beautiful and it has taken a lot of self control not to eat the whole loaf!

The recipe I used was an american one, which I partially adapted, the following are the changes i made...

1. I felt the mixture was too dry with only one egg and used two!
2. I used the plain flour and raising agents like the recipe suggested however reading the comments on the recipe the author stated self raising flour isn't commonly available in the states, so I'm sure self raising flour would work just as well.
3. I used sunflower oil rather than vegetable oil.
4. The recipe says 325 F for an hour, I baked at 160 degrees celsius for 50 minutes and that was perfect.
5. I used a whole 205g of tub of cream cheese for the topping and added icing sugar according to taste.
6. I didn't need the milk or cream as I wanted a thick topping.

Happy Baking! 

Carly x

This amazing recipe has been copied from https://theviewfromgreatisland.com/better-than-starbucks-banana-walnut-bread/

Ingredients 

1 1/2 cups flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 cup sugar

1 extra large egg

1/2 cup vegetable oil 

2 tsp vanilla extract

1 cup roughly mashed banana

2/3 cups chopped walnuts, plus more for garnish

frosting

2 Tbsp cream cheese, at room temperature

1 heaping cup confectioner's sugar

1/2 tsp vanilla extract

milk or cream to thin

Instructions

set oven to 325F Spray and line a standard 9x5 loaf pan with parchment paper with long ends. This is so you can lift it out easily for slicing.

Whisk the flour, salt, baking powder, baking soda, cinnamon, and sugar together in a large mixing bowl or a stand mixer. 

Beat in the egg, oil, and vanilla.

Fold in the banana and nuts, and make sure everything is well combined. Turn into the pan and even out the batter. Bake for about an hour, until a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are fine.) Let the bread cool for 15 minutes in the pan, then remove to a rack to cool completely before frosting.

Blend the cream cheese, sugar, and vanilla with enough milk or cream to make a spreadable frosting. Spread over the top of the cooled bread, Sprinkle with chopped walnuts.