Banana Bread

Ingredients

• Ripe bananas3 pcs
• All-purpose flour280 g
• Sugar150 g
• Butter115 g
• Eggs2 pcs
• Baking soda1 tsp
• Vanilla extract1 tsp
• Salt1 pinch
• Cinnamon1 tsp
• Walnuts80 g

Instructions

1. 1

   Preheat oven to 175°C. Grease a standard loaf pan (23x13 cm) with a little of the 115 g of butter and dust lightly with a little of the 280 g of flour, tapping out excess.

   Tip: You can also line the pan with parchment paper for even easier removal.

2. 2

   Melt the remaining butter in a small pan or microwave. Let it cool slightly. In a large bowl, mash 3 bananas with a fork until mostly smooth - some small chunks are fine.

3. 3

   Add the melted butter, 150 g of sugar, 2 eggs and 1 teaspoon of vanilla to the mashed bananas. Stir with a wooden spoon until well combined.

4. 4

   In a separate bowl, mix the remaining flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon and a pinch of salt with a fork. Add the dry ingredients to the wet ingredients. Stir gently until just combined - stop as soon as you no longer see dry flour.

   Tip: Do not overmix - this is the most common banana bread mistake. Overmixing develops gluten and makes the bread tough and dense instead of tender.

5. 5

   Fold in 80 g of chopped walnuts. Pour batter into the prepared loaf pan. Smooth the top with a spatula.

6. 6

   Bake for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean (or with just a few moist crumbs, not wet batter).

   Tip: If the top is browning too fast but the inside is still raw, tent loosely with aluminum foil for the last 15 minutes.

7. 7

   Let the bread cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely. Slice when warm or at room temperature.