Banana Bread
Moist pound cake made from very ripe bananas with walnuts, mixed in one bowl.
- Preparation
- 15 min
- Cook/bake time
- 1 hr
- Total
- 1 hr 15 min
- Difficulty
- Easy
- Calories
Moist pound cake made from very ripe bananas with walnuts, mixed in one bowl. The blacker the bananas, the better the result, because their starch is then completely converted into sugar and their flavor is at its most intense. The best recipe for fruit that would otherwise end up in the trash.
Step-by-step instructions
- 1
Mash the bananas
Thoroughly mash three of the bananas with a fork into a puree and leave a few small pieces. Halve the fourth banana lengthwise and set it aside, it will go on top of the batter later as decoration. The darker and softer the bananas are, the sweeter and more flavorful the bread will be.
- 2
Mix the wet ingredients
Mix the melted, slightly cooled butter with the brown sugar until both are combined. Then stir in the eggs, yogurt and vanilla extract and finally the mashed banana. The yogurt ensures that the bread is still moist on the third day instead of becoming dry.
- 3
Fold in the dry ingredients
Mix the flour, baking soda, cinnamon and salt in a second bowl and add the mixture all at once to the wet ingredients. Fold everything in with a spatula only until no dry flour is visible. A few pockets of flour are better than a smoothly mixed batter, which becomes tough and rubbery.
- 4
Fill into the pan
Fold in the chopped walnuts and pour the batter into a greased 30 cm loaf pan. Smooth it out and place the two banana halves on top with the cut side up. They caramelize during baking and create the typical look.
- 5
Bake
Bake the banana bread at 175 °C top/bottom heat for 55 to 65 minutes. Cover it loosely with aluminum foil after forty minutes if the surface gets too dark. The toothpick test should only show moist crumbs. Let it cool in the pan for ten minutes and then completely on a wire rack.
