Last week, Don’s mom gave us a cluster of bananas that were already very ripe. We can’t eat all of it up before it becomes over riped, so I peeled the leftovers, placed it in a ziplock bag and froze it. This is not only to avoid spoilage, but it’s also good for spur of the moment baking!
Banana bread is probably one of the easiest recipes I have. My mom would ask me to bake these during Christmas time so she can gift it to her friends.
I only ever use walnuts as filling and topping, but you can opt to add chocolate chips to make this even more delectable.
I hope you enjoy this baked goodie as much as my family have over the years. 🙂
Banana Walnut Bread
- 370g Bananas, Lacatan variety, ripe (thawed out, if using frozen)
- 112g Butter, unsalted, melted
- 1 Egg, large
- 125ml Milk
- 195g All Purpose Flour
- 155g Caster Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 30g Walnuts, toasted (and some more for garnish)
- Preheat oven to 350F.
- In a bowl, mash the bananas, then add in egg, melted butter and milk. Mix thoroughly.
- Add in flour, sugar, baking powder, baking soda and salt. Mix until there’s no more visible flour clumps.
- Using your fingers, break down the walnuts into smaller pieces then add to the batter and mix. If using chocolate chips, add in as well.
- For mini loaf pan: Divide batter into 3 equal portions. I weigh them to be really accurate, about 350g per loaf pan.
- For large loaf pan: Pour the batter into the loaf pan and tap a few times to even out the batter.
- Garnish with more walnuts on top. I use 3 pieces “whole” walnuts for each mini loaf and 5 pieces for the large loaf.
- Bake in the oven for 40 – 45 minutes for mini loaves, and 80 – 90 minutes for the large loaf or until fully cooked.
- Let cool completely before removing from the pan.
- Slice into semi-thick portions, reheat in an oven toaster and enjoy with a cup of hot coffee!
- For a fancier treat, you can also make my Basic Cream Cheese Frosting to accompany these sumptuous banana bread!
- I use non stick pans and don’t grease and/or use parchment paper. If your pan is NOT non-stick, add this process before pouring the batter into the loaf pan.
- Loaf pan sizes: MINI 5.75 x 3 inches; LARGE 9.25 x 5.25 x 2.75 inches