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This uses bananas that are heavily speckled with brown spots, well past the point most people would eat them fresh, since that extra ripeness is what concentrates their natural sugars and gives this bread its deep banana flavor. Stirring the batter only until the dry ingredients disappear, rather than beating it smooth, is what keeps this quick bread tender instead of tough and rubbery.
Per serving
240kcal
Calories
4g
Protein
33g
Carbs
Prep Time
15 min
Cook Time
60 min
Servings
10 people
Difficulty
easy
11g
Fat
2g
Fiber
17g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and grease a loaf pan.
In a large bowl, mash the ripe bananas until mostly smooth.
Whisk in the melted butter, sugar, egg, and vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the banana mixture and stir gently just until combined, with no streaks of flour remaining.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan.
Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Use Very Ripe, Spotted Bananas: The more brown speckles they have, the sweeter and more flavorful the bread will turn out, so don't toss bananas that seem too far gone. Don't Overmix the Batter: Stirring just until the flour disappears keeps the bread tender, while overmixing develops too much gluten and makes it dense and tough. Check Doneness With a Toothpick: Since banana bread can look done on top before the center finishes, always test with a toothpick inserted into the middle.
The riper the better, ideally with lots of brown spots or even mostly brown peels, since this level of ripeness gives the bread its full, sweet banana flavor.
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