How to make a delicious banana bread, also known as banana and walnut cake. If you want to try making it yourself, here’s a list of the ingredients you’ll need. I’ll also include the list at the end of this post.
Ingredients
- 3 medium-sized ripe bananas (or 2 large ripe bananas)
- 1 teaspoon vanilla extract
- 115 grams (4 ounces) softened butter
- 2 large eggs (at room temperature)
- 230 grams (8 ounces) plain or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt
- 150 grams (5 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 50-75 grams walnuts (optional)
- 1 teaspoon Demerara sugar (optional, for topping)
Instructions
- Preheat the Oven: Start by preheating your oven to 150°C (300°F, Gas Mark 3). If you are using a fan-assisted oven, adjust the temperature accordingly.
- Prepare the Loaf Tin: Grease and flour a 900g (2 lb) loaf tin using a small knob of butter and about a teaspoon of flour. Shake off any excess flour and set the tin aside.
- Mix the Wet Ingredients: In a bowl, mash 3 medium-sized ripe bananas until smooth. Add 1 teaspoon of vanilla extract, 115 grams of softened butter, and 2 large beaten eggs. Mix well until combined.
- Combine the Dry Ingredients: In another bowl, mix 230 grams of flour, 1 teaspoon of baking powder, 1/4 teaspoon of bicarbonate of soda, 1/4 teaspoon of salt, 150 grams of sugar, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, blending gently until you have a creamy, smooth batter. It’s okay if there are a few lumps of banana.
- Add Walnuts (Optional): If using, fold in 50-75 grams of walnuts. Break the walnuts into smaller pieces, but not too small, to add a delightful crunch.
- Prepare for Baking: Carefully scrape the mixture into the prepared loaf tin. Tap the tin on the worktop to level the batter and remove any large air bubbles. Sprinkle 1 teaspoon of Demerara sugar on top for a crunchy finish.
- Bake: Place the tin in the preheated oven and bake for 1 hour. Test for doneness by inserting a wooden skewer or toothpick into the center of the loaf; if it comes out clean, the bread is done. If not, bake for an additional 5 minutes and test again.
- Cool and Serve: Allow the banana bread to cool in the tin for 10 minutes before removing it. If the bread is a bit reluctant to come out, run a thin-bladed knife around the edges. Let it cool completely on a wire rack before slicing.
Enjoy!
This banana bread has a delightful crunchy top and a moist, flavorful interior. It’s perfect for breakfast, a snack, or dessert. Enjoy your homemade banana bread with your family! Thank you for following along. If you enjoyed this recipe, please like, comment, and consider subscribing for more delicious recipes. Until next time, happy baking
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