Moist Banana Bread with Walnuts (Print Version)
# Ingredients:
→ For the batter
01 -
3 medium ripe bananas (the spottier, the better)
02 -
1 cup (100g) walnuts, roughly chopped
03 -
1¾ cups (200g) all-purpose flour
04 -
1/3 cup (75g) butter, melted and slightly cooled
05 -
1/3 cup packed (80g) brown sugar
06 -
1 large egg, at room temperature
07 -
2 teaspoons (10g) baking powder
08 -
1 teaspoon ground cinnamon
→ For the pan
09 -
A bit of butter for greasing the loaf pan
# Instructions:
01 -
Preheat your oven to 320°F (160°C) fan/convection. Lightly grease a 9x4 inch (23x10cm) loaf pan with butter. In a bowl, mash the bananas with a fork until mostly smooth but still with some small chunks. Roughly chop the walnuts and set aside about 1/3 of them for topping.
02 -
In a large bowl, whisk together the mashed bananas, melted butter, egg, and brown sugar until well combined. Add the flour, baking powder, and cinnamon, then stir just until no dry patches remain (don't overmix). Fold in 2/3 of the chopped walnuts, distributing them evenly throughout the batter.
03 -
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved walnuts over the surface. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
04 -
Allow the banana bread to cool completely in the pan at room temperature (about 1 hour). This helps the texture develop and makes it easier to remove from the pan without breaking. Once cooled, run a knife around the edges and turn out onto a serving plate.
# Notes:
01 -
The riper your bananas (with lots of brown spots), the more moisture and flavor they'll add to your bread.
02 -
Always test for doneness with a wooden skewer or toothpick - baking times can vary depending on your oven.