Banana Loaf

I did make a few changes to the recipe. The changes are :

1. I used 2 medium ripe bananas for the batter, and one more for the topping. Recipe indicated two bananas, one each, for the batter and topping.
2. I reduced the sugar to half cup, original recipe uses 1 cup. By reducing the sugar, the sweetness was just right, without being overly sweet.
3. I've used only 1/3 cup of ground hazelnuts instead of 2/3 cup, replacing the other 1/3 cup with all-purpose flour (an addition to the 1-1/4 cups all-purpose flour indicated in the recipe).
4. Instead of sour cream, I've used yoghurt.
5. I've added 2 tablespoons of rum to the batter.

Recipe indicated to use a small baking tin, size 7in x 3-1/4in x 3-1/4in, lined with parchment paper. However, when the batter was ready, it was just too much and from the looks of it, could not fit into the small pan. I then used a 8-1/2in x 4-1/2in loaf pan, and filled it with the batter. Even with this bigger sized pan, the batter fills up almost to the top level of the pan. I was keeping my fingers crossed that the batter would not spill over during baking! 

I baked the loaf at 350F for 57 minutes (the books says to bake at 325F for 45 to 50 minutes). It smells wonderful during baking, with the lovely aroma of the bananas and the rum. What a relief that the batter did not spill over. It rises a little, then it stopped rising, and continue on to bake to a lovely golden colour.

A delicious banana loaf. Moist, soft tender crumbs, not as dense as some banana loaves are, and the sweetness was just right. I am so glad to have reduced the sugar.

A slice (or two!) is wonderful with a cup of tea or coffee. We like this Banana Loaf and I will be making this again when I have some extra bananas.