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Dish · From Bladwijzer
Banana bread with black walnuts
- Makes: 1 loaf (± 10 slices)
- Time: 20 min + 1 hr baking
- From: Black walnut
Ingredients
- 3 very ripe bananas
- 75 g melted butter, plus a little for greasing
- 100 g soft brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 200 g plain flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 75 g shelled black walnuts
Method
- Preheat the oven to 175 °C. Grease a loaf tin of about 25 cm and line it with baking paper.
- Mash the bananas in a bowl. Stir in the melted butter, brown sugar, egg and vanilla.
- Mix the flour with the baking powder and salt, and fold it in briefly until no dry flour is visible. Do not overmix, or the bread will be tough.
- Roughly chop the nuts and fold them in; keep back a small handful to scatter over the top.
- Spoon the batter into the tin, scatter over the rest of the nuts and bake for 55 to 60 minutes, until a skewer inserted in the centre comes out dry. Cover with foil if the top browns too quickly.
- Leave to cool in the tin for 10 minutes, then completely on a wire rack.
Storing: Wrapped or in a tin, 3 to 4 days; sliced, up to 3 months in the freezer.