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Banana Bread with Cinnamon and Crunchy Walnuts: Cinnamon Almond Loaf
This Banana Bread with Cinnamon and Crunchy Walnuts is soft, spiced, and nutty, a tasty banana bread idea for baking today.
Why You Will Love and Enjoy Banana Bread with Cinnamon and Crunchy Walnuts
- Very ripe bananas give this loaf plenty of natural sweetness and moisture.
- The cinnamon and nuts make it special: A little spice and plenty of crunchy almonds or walnuts give every slice extra flavour and texture.
- It’s genuinely easy: One bowl, a fork and a loaf tin are pretty much all you need.
Additional Information
- Can this be frozen? Yes. Once completely cooled, wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months for the best quality. Thaw at room temperature.
- How long can it be stored? Store the completely cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days, although refrigeration can make the loaf slightly firmer.
- Can I substitute the nuts? Absolutely. Use walnuts instead of almonds, or swap them for pecans. You can also leave the nuts out if you prefer a nut-free loaf.
- Can I use regular brown sugar? Yes. Demerara sugar or brown granulated sugar both work. Brown sugar will give the loaf a slightly softer texture and deeper flavour.
- Can I use mixed spice instead of cinnamon? Yes. Use 1 tsp mixed spice in place of the 1 tsp cinnamon. It gives the loaf a warmer, more rounded spice flavour.
- What if my bananas aren’t quite ripe enough? You’ll get the best flavour from bananas with plenty of brown spotting. Less ripe bananas can still be used, but the loaf won’t be quite as sweet or banana flavoured.
- What if the top browns before the centre is baked? Loosely cover the loaf with foil and continue baking. This protects the top while giving the centre time to finish cooking.
Banana Bread with Cinnamon and Crunchy Walnuts
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 to 12 slices) 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Banana Bread with Cinnamon and Crunchy Walnuts is soft, moist, and packed with ripe banana flavour, with cinnamon and crunchy almonds or walnuts tucked into every slice. It’s the kind of loaf that comes together in one bowl, and honestly, the riper the bananas, the better.
Ingredients
- 3 very ripe bananas, peeled
- 1/3 cup melted butter, slightly cooled
- 1 tsp bicarbonate of soda
- 1/2 cup Demerara sugar or brown granulated sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla essence
- 1 1/2 cups cake flour, sifted
- 1 tsp ground cinnamon or mixed spice
- 1/2 cup roughly chopped almonds or walnuts
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Line a standard 9 x 5 inch loaf tin with baking paper, leaving a little overhang so the loaf is easy to lift out later.
- Peel and place 3 very ripe bananas in a large mixing bowl. Mash them well with a fork. A few small lumps are absolutely fine.
- Add 1/3 cup melted butter, making sure it has cooled slightly, then add 1 tsp bicarbonate of soda. Mix with a fork until combined.
- Add 1/2 cup Demerara sugar or brown granulated sugar and mix well.
- Stir in 1 large lightly beaten egg and 1 tsp vanilla essence until everything is combined.
- Add 1 1/2 cups sifted cake flour and 1 tsp ground cinnamon or mixed spice. Stir gently until the flour has just disappeared. Don’t overmix the batter.
- Set aside a small handful of the roughly chopped almonds or walnuts from the 1/2 cup for the top. Stir the remaining nuts gently into the batter.
- Pour the batter into the prepared loaf tin and smooth the top. Sprinkle the reserved almonds or walnuts evenly over the surface.
- Bake at 350⁰F (180⁰C) for 50 to 60 minutes, or until the loaf is nicely browned and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
- If the top is browning too quickly, loosely cover it with foil for the final 10 to 15 minutes.
- Leave the loaf in the tin for about 10 minutes, then use the baking paper to lift it onto a wire rack.
- Let it cool before slicing. I know, waiting is the annoying part, but it gives the crumb time to settle.
Notes
Prepared, tried, and tested by Vashnee
Three Bananas, A Little Cinnamon and Plenty of Crunch
This Banana Bread with Cinnamon and Crunchy Walnuts is soft, moist and warmly spiced, with sweet banana flavour and a satisfying crunch from almonds or walnuts. It gives very ripe bananas a delicious purpose and creates a homemade loaf that’s easy to bake, easy to slice and even easier to enjoy.
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