Banana Bread
Ingredients
- 2 pcBanana (peeled) (very ripe, mashed)
- 166.7 gWheat flour
- 76.7 gUnsalted butter (softened)
- 100 gBrown sugar
- 1.3 pcEgg (beaten)
- 0.7 tspBaking powder
- 0.7 tspBaking soda
- 0.7 pinchFleur de sel
- 0.7 tspCinnamon ground
- 0.7 tspVanilla extract
- 33.3 gWalnut kernel (crushed)
Method
A dense, moist crumb that yields under the fork, protected by a dark, caramelized crust. The scent of warm ripe banana mingles with the woody notes of cinnamon.
- 1
Mash the bananas with a fork in a mixing bowl until a coarse puree is formed. Cream the softened butter with the brown sugar using a whisk, then incorporate the eggs one by one and the vanilla extract.
- 2
Sift the wheat flour, baking powder, baking soda, and cinnamon. Fold the dry ingredients into the wet mixture using a spatula without overworking the batter to maintain softness. Add the crushed walnuts.
- 3
Pour into a buttered loaf pan. Bake at 175°C. The cake is done when a knife blade comes out clean and the crust is golden brown and cracked on top.
Frequently asked questions
How do you get this dish right?
- Use bananas with black skin; they are higher in sugar and easier to mash.
- Do not overmix the batter once the flour is added, or the cake will be rubbery instead of meltingly soft.
How long does this dish keep?
Keeps for 4 days wrapped in plastic wrap at room temperature to maintain its moisture.
