Description
Delicious banana walnut bread recipe, very soft and moist texture with chopped walnut (for a 10 inch / 25 cm loaf cake - 10 servings)
Ingredients
- 3 ripe Bananas - about 350 g
- 115 g (1 stick) Butter - unsalted and softened
- 100 g (1/2 cup) Sugar - granulated
- 50 g (1/3 cup) Brown sugar
- 2 Eggs - room temperature
- 1 teaspoon Vanilla extract
- 120 ml (1/2 cup) Buttermilk - or plain yogurt
- 200 g (1 1/2 cups) Flour - all-purpose
- 1 tsp. baking soda
- 1/2 tsp Salt
- 1 teaspoon of cinnamon ground - optional
- 100 g (1 cup) Chopped walnut - or pecan
Instructions
- Preheat the oven to 350°F / 180°C and line a 10 inch/ 25 cm long rectangular loaf pan with parchment paper.
- Mash the chopped bananas in a bowl with a fork until you have a puree with a few pieces left.
- Place the softened butter, granulated sugar and brown sugar in a large bowl and mix with an electric mixer for at least 2 minutes until creamy and smooth.
- Add the eggs and vanilla and mix again for a good minute to incorporate.
- Then add the buttermilk and mashed bananas and mix again with the mixer.
- Finish with the dry ingredients, flour, baking soda, salt, cinnamon ground and crushed nuts and gently fold in with a rubber spatula until you have a smooth cake batter.
- Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes until golden brown on top. (Check for baking with a knife blade or toothpick dipped in the center, it should come out clean with no liquid batter)
- Let the banana nut cake cool in the pan before removing it from the pan and placing it in a large serving dish and cutting it into 10 pieces.
Notes
Conservation and freezing: 1 week at room temperature, placed in a conservation box or under a plastic wrap. And up to 3 months in the freezer.
Buttermilk substitute: You can replace the buttermilk with yogurt, sour cream or half-skimmed milk mixed with a tablespoon of white vinegar or fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: bread, cake,
- Cuisine: American