Cook and Scale
Classic Banana Bread
10 servings · 75 min total
Moist, tender and deeply banana-scented, spiked with cinnamon and toasty walnuts. The best possible use for over-ripe bananas.
Ingredients
- 3 banana
- 100 g butter
- 150 g white sugar
- 2 egg
- 1 tsp vanilla extract
- 220 g wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 pinch salt
- 80 g walnuts
Contains: Gluten, Milk, Egg, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mash the bananas — Heat the oven to 175°C/350°F and line a loaf tin with parchment. Mash the bananas in a large bowl until fairly smooth.
- 2.
Mix in the wet ingredients — Stir in the melted butter, sugar, eggs and vanilla until well combined.
- 3.
Fold in the dry ingredients — Fold in the flour, baking soda, cinnamon and salt just until no streaks remain, then fold through the walnuts. Do not overmix.
- 4.
Bake and cool the loaf — Pour into the tin and bake for 55-60 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a rack.