American banana bread with walnuts
A moist loaf cake made with ripe bananas and walnuts, with cinnamon and a tender crumb. Makes 12 servings.
This banana bread, a classic American loaf cake, makes use of the sweetness and texture of very ripe bananas. There is no kneading: simply fold the dry ingredients into the wet mixture without overmixing.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Baking powder
Documented presence
-
Tree nuts
Walnuts
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Very ripe bananas, Eggs, White sugar, Mild olive oil, Buttermilk, Vanilla extract, Wheat flour, Ground cinnamon, Baking soda, Salt.
Method
- 01
Prepare the pan and oven
Preheat the oven to 175 °C. Line a loaf pan about 27 × 11 cm with baking paper.
Temperature: 175 °C / 347 °FReady to continue when: The oven is at 175 °C and the lined pan is ready for the batter.
- 02
Mix the dry ingredients
Sift the wheat flour, ground cinnamon, baking powder, baking soda and salt into a bowl, then mix them together.
Ready to continue when: The dry ingredients are evenly combined, with no visible lumps.
- 03
Make the wet mixture
Mash the bananas. In a large bowl, beat the eggs with the white sugar until fluffy. Gradually mix in the mild olive oil, then add the buttermilk and vanilla extract. Mix until smooth.
Ready to continue when: The bananas are mashed and the wet mixture looks smooth and fluffy.
- 04
Bring the batter together
Add the dry ingredients to the wet mixture and stir only until no flour remains visible. Gently fold in the mashed bananas and chopped walnuts.
Ready to continue when: The batter is combined, with no visible dry flour, and the walnuts are evenly distributed.
- 05
Bake
Pour the batter into the pan and smooth the top. Bake at 175 °C for 55–60 minutes. If the top browns too much, loosely cover it with foil for the final 20 minutes. Test the centre with a skewer before removing the pan.
Temperature: 175 °C / 347 °FReady to continue when: A skewer inserted into the centre comes out clean or with a few crumbs, but no wet batter.
60 min - 06
Cool and unmould
Leave the loaf in the pan for 10 minutes. Carefully turn it out and let it cool completely on a wire rack before slicing.
Ready to continue when: The loaf is out of the pan and completely cool before slicing.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- La cocina de Rebeca: Banana bread (bizcocho de plátano) www.lacocinaderebeca.es/2020/02/banana-bread-bizcocho-platano.html
- Banana bread o pan de plátano y nueces: receta de cocina fácil, sencilla y deliciosa www.directoalpaladar.com/postres/walnut-banana-bread-o-pan-de-platano-y-nueces-receta
- Cultivos modificados genéticamente - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Cultivos_modificados_gen%C3%A9ticamente
- La historia del pan de plátano lapatisseriedumonde.com/es/recetas/pan-platano-historia
State: Published after documentary validation; no “Tested” label is shown.