I’ve been wanting to do a banana bread for you guys for a while now, and I finally got around to make it. I love it because the fact that it has banana pulp inside makes it really moist, and also the fact that I cook them in butter first makes the banana extra sweet. It’s perfect for your daily cup of coffee or tea and the walnuts really help to give a nice crunch that I love to have in almost everything I cook. I hope you like it 🙂
I conceived this recipe back in 2016 and ever since I’ve done it several times and my followers as well. The only thing that was an issue with the old version of this recipe is that the amount of bananas was in units which meant that the size of the banana determined the density of the bread. That’s why now the amount of banana is in grams. So now you know why it’s worth it to be precise when baking :).
I also have to say that my photography level has seriously improved from 2016 as well as my oven (my 2016 banana bread was grey on top haha). That’s why I really wanted to re-do it because I know that it’s a recipe you’re going to love.
I have to say I’m in love with the banana on top as a garnish. It makes it more appetizing and interesting than just having a flat top. Also it’s a perfect indication of what’s inside.
I add walnuts to my banana bread because I love the crunch as well as the mix of bananas and walnuts. Of course it’s optional or you can switch the nuts to another you like. You could even consider adding dried fruits if you prefer. Even, why not, both.
The other think I LOVE about this recipe is that the bananas don’t have to be extremely ripe to make it! Because sometimes we’re walking around in the supermarket and we spot bananas and think “hmmm banana bread” and it just cannot be that we have to wait 5 days from that point on to make it.
- 300 g peeled bananas (2-3 bananas, not necessarily over-mature)
- 75 g unsalted butter
- 150 g sugar
- 1 egg
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 190 g all purpose flour
- 50 ml milk
- 2 tbsp honey
- 50 g toasted walnuts
- 1 extra banana to garnish opcional
- Melt the butter on low heat with the cinnamon. Once melted add the chopped bananas and cook until they start to become mushy. Use a spatula to help the bananas turn to purée.
- Remove from heat and let it cool down completely.
- Add the milk (if it's cold it will help the mix cool down), the egg, honey, vanilla essence and mix. Finish with the dry ingredients and mix again.
- Put baking paper inside the mould because if there's a bit of banana on the side it could make the bread stick to the mould. You could put it in as it fits or you could draw with a pencil on the paper tracing the shape of the base and sizes and cut it perfectly to size. Remember to have the pencil trace towards the mould and not the dough. The second technique will achieve perfect edges.
- Put the mix inside the mould.
- Choose a banana a bit less long than the mould and cut it lengthwise. This is laid on top of the dough with the inside facing upward as an optional garnish.
- Bake the banana bread at 170C for 1 hour or until you put a thin knife at the center and it comes out clean.