Banana bread with walnuts
8 servings
120 minutes
Banana bread with walnuts is a cozy classic of European cuisine, perfectly combining the sweetness of ripe bananas and the crunchy texture of walnuts. Its history dates back to the early 20th century when bananas became more accessible and appeared in home recipes. This bread features a rich aroma, a tender moist structure, and subtle spicy notes of cinnamon and nutmeg. It is wonderful as a standalone dessert with a cup of coffee or tea but also complements breakfasts and light snacks well. The flavor of banana bread is especially vibrant when cooled, and the walnuts add a pleasant depth. The perfect balance of sweetness and spices makes it a favorite treat on cold evenings when one craves something warm and comforting.
1
Preheat the oven to 170 degrees. Bake the nuts on a baking sheet lined with parchment paper for no more than 5 minutes. The smell is immediately amazing. Then remove the baking sheet with the nuts and let them cool.
- Walnuts: 100 g
2
Mix the butter and sugar in a processor until smooth and pale. Add the eggs one at a time.
- Butter: 125 g
- Dark brown sugar: 125 g
- Chicken egg: 2 pieces
3
Mash the bananas with a fork or blender into puree. Chop the nuts finely.
- Bananas: 6 pieces
- Walnuts: 100 g
4
Add bananas and nuts to the buttery mixture.
- Bananas: 6 pieces
- Walnuts: 100 g
5
Sift all the flour, baking powder, soda, cinnamon, and salt together. Mix until homogeneous. Do not beat too much, just to combine all the ingredients.
- Wheat flour: 300 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
- Ground cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
6
Bake in an oiled olive oil mold for an hour. Check readiness with a toothpick. When it comes out dry from the center of the bread, the cake-bread is ready.
7
After baking, let it cool in the pan for 10-15 minutes, remove it, and let it cool again. I highly advise against cutting the bread while it's hot - it will break apart.
