Walnut Banana Bread
Method
This recipe can yield about a 2 lb loaf (9*13 inch tin).
Preheat oven to 180°C. Coat load tin with non-stick spray or butter.
Mash bananas with fork or mixer and set aside.
Whisk flour, baking powder, baking soda and salt in a bowl and set aside.
In another bowl, beat butter on high speed until creamy (about 1 minute).
Add both sugars on high speed for 2 minutes until creamed together. Scrape down side of bowl as needed.
Add eggs and vanilla and beat on medium-high speed, when combined beat in mashed bananas.
On low speed, gradually add dry ingredients in three parts and alternating with buttermilk until combined.
In the bowl that had dry ingredients, add in walnuts and a little flour (2-3 tsp) and toss until coated. ⓘ
Gently fold in flour coated walnuts. Don’t overmix.
Pour batter into greased pan. Bake for 45-50 minutes until cake tester comes out clean from the centre.
Remove banana bread from oven and cool on wire rack. ⓘ
Method
This recipe can yield about a 2 lb loaf (9*13 inch tin).
Preheat oven to 180°C. Coat load tin with non-stick spray or butter.
Mash bananas with fork or mixer and set aside.
Whisk flour, baking powder, baking soda and salt in a bowl and set aside.
In another bowl, beat butter on high speed until creamy (about 1 minute).
Add both sugars on high speed for 2 minutes until creamed together. Scrape down side of bowl as needed.
Add eggs and vanilla and beat on medium-high speed, when combined beat in mashed bananas.
On low speed, gradually add dry ingredients in three parts and alternating with buttermilk until combined.
In the bowl that had dry ingredients, add in walnuts and a little flour (2-3 tsp) and toss until coated. ⓘ
Gently fold in flour coated walnuts. Don’t overmix.
Pour batter into greased pan. Bake for 45-50 minutes until cake tester comes out clean from the centre.
Remove banana bread from oven and cool on wire rack. ⓘ
Butter should be in room temperature.
Substitute buttermilk with any milk. For non-dairy milk add 1 tablespoon of white vinegar or lemon juice.
This is to prevent all walnuts to sink to the bottom while baking.
Wrap in cling film and/or airtight container and store in refrigerator up to 3 days.
Inspired by recipe from Sally’s Baking Addiction.
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