Classic Banana Nut Bread

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Rimmed baking sheet for toasting nuts
• •Wire cooling rack
• •Wooden skewer or cake tester

Instructions

1. 1

   Toast the walnuts

   Position a rack in the center of your oven and preheat to 350°F. Spread walnut halves on a rimmed baking sheet and toast for 8 to 10 minutes, stirring once halfway through, until fragrant and a shade darker. You'll smell them before you see the color change. Let cool, then chop roughly into irregular pieces. Some should be large enough to identify, others almost crumbled.

   Raw walnuts taste flat and slightly bitter. Toasting transforms them, releasing oils and deepening their flavor. This step is not optional.
2. 2

   Prepare the pan

   Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out the excess. Alternatively, line the bottom and long sides with a strip of parchment paper, leaving overhangs for easy removal. The bread will stick without proper preparation.

3. 3

   Mash the bananas

   Peel the blackened bananas into a large mixing bowl. They should practically slide from their skins. Mash thoroughly with a fork until mostly smooth with a few small lumps remaining. Those lumps become pockets of intense banana flavor in the finished bread. You want about 1 1/4 cups of mashed fruit.

   If your bananas aren't black and collapsing, the bread will lack depth. Freeze overripe bananas when you have them, thaw completely, and drain off excess liquid before mashing.
4. 4

   Combine wet ingredients

   Pour the melted butter into the mashed bananas and stir to combine. Add the sugar and mix until incorporated. The mixture will look slightly glossy. Beat in the egg and vanilla until smooth, then stir in the sour cream. This dairy addition keeps the bread moist for days.

5. 5

   Mix dry ingredients

   In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the leavening distributes evenly. A pocket of baking soda ruins a slice.

6. 6

   Combine wet and dry

   Add the dry ingredients to the banana mixture in two additions, folding gently with a rubber spatula after each. Stop the moment you no longer see dry flour streaks. The batter should look thick and slightly lumpy. Overmixing develops gluten and produces a tough, dense loaf. Fold in the toasted walnuts, reserving a small handful for topping if desired.

   Quick breads forgive many sins but not overmixing. Treat the batter like it owes you money and you'll be disappointed. Treat it gently and it rewards you.
7. 7

   Fill pan and top

   Scrape the batter into the prepared pan, smoothing the top with your spatula. The batter will mound slightly in the center. Scatter reserved walnuts along the top if using, pressing them gently into the surface. They'll toast further during baking and create an attractive crust.

8. 8

   Bake until done

   Bake for 55 to 65 minutes, until the top is deeply golden and cracked down the center, and a wooden skewer inserted into the thickest part comes out with just a few moist crumbs clinging. The crack is traditional, a sign the bread rose properly. If the top browns too quickly, tent loosely with foil for the final 15 minutes.

   Every oven lies. Start checking at 50 minutes. The bread is done when the internal temperature reaches 200°F and the skewer test passes.
9. 9

   Cool properly

   Let the bread rest in the pan for 15 minutes. This allows the structure to set. Run a thin knife around the edges if needed, then turn out onto a wire rack to cool completely, at least one hour. Slicing too soon compresses the tender crumb and releases steam that should stay inside. Patience. The bread improves as it cools.

Chef Tips

• •Freeze overripe bananas in their peels whenever you have them. They'll turn completely black and liquify slightly when thawed. Drain off the excess liquid before mashing, or your bread will be gummy.
• •For deeper flavor, brown the butter before adding it to the bananas. Let it cool to lukewarm first. The nutty notes complement the walnuts beautifully.
• •A tablespoon of dark rum or bourbon stirred into the batter adds warmth without making the bread taste boozy. Your grandmother probably did this and never told anyone.
• •The bread tastes better the second day. The flavors meld and the crumb becomes more tender. Wrap tightly and store at room temperature.

Advance Preparation

• •Banana bread keeps, tightly wrapped, at room temperature for up to 4 days. The flavor peaks on day two.
• •Wrapped in plastic and then foil, the bread freezes beautifully for up to 3 months. Thaw overnight at room temperature before slicing.
• •Overripe bananas can be frozen for up to 6 months. Thaw completely and drain before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 100g)