Banana bread with almond extract
12 servings
30 minutes
Banana bread with almond extract is a classic American treat that combines the softness of ripe bananas with the delicate nutty aroma of almonds. The recipe dates back to the Great Depression when homemakers sought ways to use overripe bananas. This bread turns out incredibly moist, soft, and sweet, with a light crispy crust thanks to walnuts. It’s perfect for a cozy breakfast or an afternoon snack with a cup of tea or coffee. The hallmark of this recipe is the addition of almond extract, which gives the baked good a refined depth of flavor. Baked to a golden crust, it delights not only with its aroma but also stays fresh for a long time. Each slice is a tender blend of fruity sweetness and nutty warmth that can provide true enjoyment.
1
Preheat the oven to 180 degrees. Grease a 1 kg bread pan with oil and line it with non-stick baking paper.
2
Beat the eggs in a mug with vanilla and almond extract. Sift the flour (from hard wheat) into a bowl, add baking powder and salt.
- Chicken egg: 2 pieces
- Vanilla extract: 1 teaspoon
- Almond extract: 1 teaspoon
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
3
Mix softened unsalted butter and sugar until light and fluffy using a paddle mixer on high speed. Switch to low speed and add eggs. Beat until smooth. Turn off the mixer.
- Butter: 115 g
- Sugar: 100 g
- Chicken egg: 2 pieces
4
Add mashed bananas (preferably overripe), then gradually mix in the sifted dry ingredients along with chopped walnuts, one third at a time. Stir until homogeneous. Pour the mixture into a bread pan and place it on a baking sheet. Bake in the center of the oven for 55 minutes, until the bread feels firm to the touch but is moist inside.
- Bananas: 4 pieces
- Wheat flour: 300 g
- Walnuts: 75 g
5
Let cool in the mold for 15 minutes, then turn the bread out onto a rack and remove the parchment paper. Allow to cool, then slice and serve.