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Loaf cake

Banana Bread

A moist banana loaf with browned butter, toasted walnuts and restrained sweetness, using very ripe fruit for flavour rather than excess sugar.

Recipe bywjf.morris
BakingLoaf cakeVegetarianFreezer-friendly
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Total time2 hr 33 min
DifficultyModerate
Community ratingNew recipe
Whole recipe56.8g protein
Photograph of Banana Bread
OK
Structure checkedAdaptive recipe data
Serves
10

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Prepare the tin and oven

    3 minHands-on

    Heat the oven to 160°C fan. Grease and line the loaf tin.

  2. 02

    Toast and cool the walnuts

    7 minHands-off · check as directed

    Toast the walnuts on a tray for 6-8 minutes, then cool.

  3. 03

    Brown the butter

    5 minHands-on

    Melt the butter in a small saucepan over medium heat. Continue cooking for 3-5 minutes until the milk solids turn hazelnut brown and smell nutty.

  4. 04

    Cool the browned butter

    5 minHands-off · check as directed

    Pour into a large bowl and cool for 5 minutes.

  5. 05

    Mash the ripe bananas

    3 minHands-on

    Mash the ripe bananas with a fork. Whisk them into the browned butter with brown sugar, eggs, yoghurt and vanilla.

  6. 06

    In another bowl mix flour

    3 minHands-on

    In another bowl mix flour, bicarbonate of soda, baking powder, cinnamon and salt. Fold into the wet mixture until only a few flour streaks remain, then fold in walnuts. Do not overmix.

  7. 07

    Spoon into the tin

    3 minHands-on

    Spoon into the tin. Lay the optional banana halves cut-side up on the surface without pressing them down.

  8. 08

    Bake for 55-65 minutes

    60 minHands-off · check as directed

    Bake for 55-65 minutes until well risen and a skewer in the centre comes out with moist crumbs but no wet batter. Cover loosely with foil after 45 minutes if darkening too quickly.

  9. 09

    Cool in the tin

    15 minHands-off · check as directed

    Cool in the tin for 15 minutes

  10. 10

    Lift onto a rack

    1 minHands-on

    Lift onto a wire rack.

  11. 11

    Cool before slicing

    45 minHands-off · check as directed

    Cool for at least 45 minutes before slicing; the crumb sets as it cools.

  12. 12

    Store airtight for up to 3 days

    3 minHands-on

    Store airtight for up to 3 days or freeze individual slices for up to 3 months.

Equipment check

8 items required

  • 900g (2lb) loaf tin, about 23 x 13 x 7cm
  • Baking parchment
  • Small saucepan
  • Large mixing bowl
  • Whisk
  • Fork
  • Spatula
  • Wire rack

Dietary and allergen note: Vegetarian. Contains gluten, egg, dairy and walnuts; omit walnuts for a nut-free version.

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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