Banana Bread with Cinnamon and Crunchy Walnuts |

Name: Banana Bread with Cinnamon and Crunchy Walnuts
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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

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

Units Scale

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

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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