Banana and walnut bread
The classic loaf, slightly improved: brown sugar for caramel notes, a touch of yoghurt for moisture, walnuts for crunch. Slices and freezes brilliantly — a slice from the freezer in the toaster is breakfast in 3 minutes.
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The Method
7 steps-
1
Heat the oven to 170°C fan-forced. Line a 22 × 12cm loaf tin with baking paper, leaving an overhang on the long sides.
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2
Mash the bananas with a fork in a large bowl — keep some texture. Whisk in the sugar, eggs, melted butter, yoghurt, and vanilla until smooth.
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3
Sift the flour, bicarb, baking powder, salt, and cinnamon over the wet. Fold in gently with a spatula until just combined — don't whip out the gluten.
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4
Stir through two-thirds of the walnuts.
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5
Tip into the tin, level the top, scatter the rest of the walnuts.
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6
Bake 50-55 minutes until a skewer comes out with just a few moist crumbs. If the top is getting too dark, tent with foil at 35 minutes.
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7
Cool 15 minutes in the tin, then lift out and finish cooling on a rack.
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vegetarian baking banana banana bread make ahead freezer friendly family kid friendly sweet
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