Banana Bread

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.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 526
• Protein: 8 g
• Carbs: 69 g
• Fat: 24 g

Ingredients

• 2 piece Banana (peeled) ( very ripe, mashed )
• 166.7 g Wheat flour
• 76.7 g Minimum butter sweet ( softened )
• 100 g Brown sugar
• 1.3 piece Egg ( beaten )
• 0.7 tsp Baking powder
• 0.7 tsp Baking soda
• 0.7 pinch Fleur de sel
• 0.7 tsp Cinnamon ground
• 0.7 tsp Vanilla extract
• 33.3 g Walnut kernel optional ( crushed )

Instructions

1. Wet mixture preparation

   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. Dry ingredients and final batter

   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. Baking and checking

   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.

Chef's tips

• 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.

Storage

Keeps for 4 days wrapped in plastic wrap at room temperature to maintain its moisture.