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Banana Bread with Walnuts
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爱做面包的太阳花
爱做面包的太阳花
May 8, 2021
中文
Buns

Banana Bread with Walnuts

香蕉核桃面包 Banana Bread With Walnuts

Oven Temp
180°C / 356°F
Bake Time
50 min
Batch Yield
—

🍞 Formula & Measurements

  • •All-purpose flour 210g
  • •Room-temperature softened butter 80g
  • •Vanilla extract 5g (optional; homemade is wonderfully rich and fragrant)
  • •Baking powder 5g (choose aluminum-free)
  • •Salt 1.5g
  • •Sugar 85g

❤️Here is another quick, foolproof, beginner-friendly bake that fills the whole house with an incredible aroma. Whether you call it a quick bread or a cake, it takes just over an hour from prep to pulling it out of the oven, with only about ten minutes of hands-on mixing. Best of all, it is a one-bowl recipe, so cleanup is a breeze.

I attached the original recipe in the last three photos. I made a few adjustments: I cut the sugar by nearly half, and at this level I wouldn't reduce it any further, or it will taste flat. I also shortened the bake time by 10 minutes to suit how my oven runs.

🍞Ingredients:

All-purpose flour 210g, overripe bananas 3, softened butter at room temperature 80g, egg 1, vanilla extract 5g (optional; I use my own homemade extract, which is rich and fragrant), aluminum-free baking powder 5g, salt 1.5g, sugar 85g, 2 to 3 handfuls of toasted walnut pieces (coarsely chopped).

🍞Instructions:

1️⃣In a large mixing bowl, mash the bananas (they don't need to be completely puréed; leaving small chunks is great). Add the softened butter and mix well. Then add the sugar, salt, vanilla extract, egg, and baking powder, and stir until well combined.

2️⃣Add the all-purpose flour and fold gently. Do not overmix; developing too much gluten will make the crumb tough instead of tender. Fold just until nearly combined, then add the chopped walnuts and fold gently a few more times.

3️⃣Pour the batter into a loaf pan lined with parchment paper. Scatter a few extra walnut pieces on top. My loaf pan measures about 8x28 cm, slightly larger than the pan in the original recipe.

4️⃣If your oven takes a long time to preheat, start preheating it while you prep the ingredients. Bake at 180°C for 50 minutes (the original recipe calls for 60 minutes).

It comes out of the oven smelling heavenly. It pairs wonderfully with coffee for afternoon tea, or with a glass of milk for a nutritious breakfast.

❤️Helpful Tips:

1. This recipe uses all-purpose flour.

2. Line your loaf pan with parchment paper.

3. Do not overmix the batter.

💡 Baker's Q&A & Troubleshooting (9)

Distilled from Author's Notes
Q:What should I do if my bread turns out too dense and lacks that light, fluffy bakery texture?
A:For regular yeast loaves, using the right bread flour, mixing to a proper windowpane, proofing fully on the second proof, and adding butter or heavy whipping cream all help. Wait, do you mean this banana bread? Sorry, I misread at first and thought you were asking about sandwich loaves in general! This quick bread relies on baking powder and does not need gluten development. In fact, it is the exact opposite: you must use all-purpose flour (never bread flour) and fold gently without overmixing so it stays tender.
Q:Why does it feel like the batter develops gluten after just a few stirs? If I don't stir enough, there is still lots of dry flour. Could my bananas be too small?
A:Choose very ripe, spotty bananas and mash them a bit finer so they hydrate the dry flour more easily.
Q:What brand of all-purpose flour do you use?
A:Any regular household all-purpose flour you use for steamed buns or dumplings works fine. The brand doesn't matter, as long as you don't use bread flour, which would give it a chewy, tough texture.
Q:This looks a lot like pound cake!
A:Yes, it is basically a quick, rustic cousin of pound cake. A traditional pound cake involves creaming the butter and sugar and uses cake flour, which makes the crumb even finer and softer.
Q:Can I replace the butter with milk?
A:Without butter, the loaf will turn out dry and firm, and it will lack that rich aroma.
Q:Can I replace the all-purpose flour with whole wheat flour?
A:The texture will be quite different, so I suggest substituting only part of the all-purpose flour with whole wheat.
Q:Can I use whole wheat flour?
A:Yes, you can. Since whole wheat flour absorbs water differently, I recommend replacing only a portion of the all-purpose flour and holding back a little flour to add gradually as needed.
Q:What tool do you use to mix the batter, by hand or with an electric mixer?
A:Just by hand using the bamboo spatula shown in the photos.
Q:What brand of all-purpose flour do you use?
A:Any regular household all-purpose flour you use for steamed buns or dumplings works fine. The brand doesn't matter, as long as you don't use bread flour, which would give it a chewy, tough texture.

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