Banana Bread

Method

1. 01

   Heat the oven to 175 C. Butter a 9x5-inch loaf pan and line it with a strip of baking paper if available, leaving a little overhang to help lift out the loaf.

   
2. 02

   Peel 3 ripe bananas into a large mixing bowl and mash them well with a fork, leaving a few small soft pieces for texture. Stir in 85 g melted butter, then mix in 130 g brown sugar until the mixture looks glossy.

   
3. 03

   Add 2 eggs and 1 teaspoon vanilla to the banana mixture and whisk by hand until evenly combined. The batter may look slightly loose or speckled from the banana, which is fine.

   
4. 04

   In a separate bowl, whisk together 210 g flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add the dry mixture to the banana mixture and fold gently with a spatula just until no dry flour remains.

   
5. 05

   Fold in 60 g walnuts if using. Scrape the batter into the prepared pan, smooth the top, and tap the pan once or twice on the counter to settle the batter.

   
6. 06

   Bake at 175 C until the loaf is deep golden, the top springs back lightly, and a skewer inserted into the center comes out without wet batter, about 50-60 minutes. If the top browns before the center is done, loosely cover it with foil for the last part of baking.

   ⏱ 55 min
7. 07

   Cool the banana bread in the pan for 10 minutes, then lift or turn it out onto a rack. Let it cool at least 30 minutes before slicing so the tender crumb sets cleanly.

   ⏱ 10 min