Banana bread

Clara Elsewhere:
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Published on 110 min dessert spring summer fall winter

This is a recipe that Niamh recommended to me. And as with most dessert recipes, she was spot on. Definitely one of the best banana breads I have eaten. It has a very strong banana taste, is moist in the inside, but crispy on the outside.

Ingredients

  • 115 g butter, cut into chunks
  • 110 g sugar
  • 5 medium-large bananas, mashed
  • 2 large eggs
  • 1 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 260 g flour
  • 1 tsp baking soda
  • 100 g sourdough starter (+ 1 tsp baking soda) (or 8 baking powder)
  • 100 g walnuts, chopped optional
  • 1 packet vanilla powder optional

Instructions

  1. Heat oven to 150 °C. Line a 20 cm loaf tin.
  2. Melt butter in a large pan. Add brown sugar, and 3 mashed bananas. Whisk in eggs, vanilla, salt, cinnamon, nutmeg, baking soda, and sourdough starter (or baking powder). Whisk until the ingredients are fully dispersed in the batter.
  3. Add flour, add the chopped walnuts and stir until combined. Add the rest of the bananas (sliced). Scrape batter into prepared loaf tin.
  4. Bake banana bread for 75 minutes, or more. Test with a knife — the top third is often slowest to cook. The bread will get very dark but will not taste burnt.
  5. Let cool in pan.